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4
Easy
Published 2013
Refreshing on hot days - and delightfully simple to make when feeling sluggish in the heat - this is a salad perfect for outside eating near a bottle of very cold white, with condensation running down the side.
Cut the green stalk out of each tomato, then score the base with a small cross and place in a large bowl. Submerge them in just-boiled water and leave to stand for 30 seconds before lifting out. Slip the skins off the tomatoes, then cut them into quarters. Scoop out the seeds into a sieve over the bowl you intend to put the salad in and press the juice through into the bowl. Discard the seeds.