Tomato and Celery Salad

Name: Tomato and Celery Salad (Insalata di Pomodori e Sedano)
Cuisine: Italian
Ingredients: 4 large ripe tomatoes weighing 500 g (1 lb 2 oz); 1 head fresh green celery; 1 sweet large onion, white or red, or 5-6 large spring onions with their green stalks; 1 sweet large onion, white or red, or 5-6 large spring onions with their green stalks; 1 sweet large onion, white or red, or 5-6 large spring onions with their green stalks; 1 sweet large onion, white or red, or 5-6 large spring onions with their green stalks; 1 garlic clove; 6-8 fresh basil leaves, roughly torn; 3 tbsp extra virgin olive oil; salt and pepper to taste; salt and pepper to taste

Insalata di Pomodori e Sedano

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘Summer is the season for those lovely ripe tomatoes with all the smell of the sun captured in them, and freshly picked Italian tomatoes will always be the best. Try to find plum tomatoes, or those misshapen large tomatoes, and avoid the identically shaped and sized tomatoes wrapped in plastic.’

Ingredients

4 large ripe tomatoes weighing 500 g (1 lb 2 oz)

Europe
Italy
Vegan
Gluten-free
Summer

Method

Skin the tomatoes by immersing them in boiling water for a few seconds, then peeling. Slice the tomatoes finely and lay them out on a large plate. Wash the celery and chop into small pieces, including the tenderest leaves. Peel and slice the onion. Chop the garlic very finely.

Lay the sliced onion over the tomatoes, and sprinkle with the chopped garlic. Scatter the celery and celery and