Tomatoes with sumac onions and pine nuts


Preparation info

  • Serves


    • Difficulty


Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

The quality of your tomatoes makes all the difference here. They need to be the ripest and sweetest you can find. This is my go-to salad in the summer, eaten either as is, with some crusty bread to mop up the juices, or served as part of whatever else is on the table. Chunks of ripe avocado are also a nice addition.

The shallots can be made a day in advance and kept in the fridge. If you want to prepare the dish ahead, slice the tomatoes up to 6 hours in advance and store in the fri