Tomato Salad with Basil

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 lb. (½ k.) firm tomatoes
  • 1 tablespoon chopped chives


The tomatoes for this salad may be blanched or not, according to taste. Slice the tomatoes as thinly as possible with a sharp saw knife. Arrange them in overlapping rows in the serving dish, sprinkle with the chives and then with the sugar, and pour on oxoleon dressing an hour before serving. Mix together the herbs and sprinkle them over the salad just before serving.

If the herbs are f