"Red Salad" of Tomatoes, Carrots and Red Onions (Insalata Rossa)

Italian menus often follow the flag-the sauce is red, the pasta is white and the salad is green. But when the pasta is dressed in green, the salad should be red. In the Roman summer, when the luxurious growth of basil on the city's balconies and terraces makes emerald pesto alla genovese a favorite pasta sauce, this bright red salad follows it nicely. The tomatoes are full of flavor, and sweet red Tropea onions from Calabria are available in the markets. Accompany the salad with bread for soaking up the juices.
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