Name: Tomato and Onion Salad
Yield: Serves 2
Ingredients: flaked sea salt and ground black pepper; 4-5 tablespoons olive oil; red wine vinegar (optional); fresh basil leaves (optional); 1 small red onion; 4 beef tomatoes

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

This is such a great salad, but it is imperative that the tomatoes be excellent or the exercise is pointless. I love large beef tomatoes, but good vine tomatoes are excellent too. I suggest that this is made just before eating.

Ingredients

4 beef tomatoes
flaked sea salt and ground black pepper
1 small red onion
4-5

Method

Wash and dry the tomatoes, then cut out the stalks. Put each tomato on its side and, with a large, sharp knife, slice it to the width of 2 x £l coins. Lay the slices out flat and slightly overlapping, spiralling them out to the edge of a large plate from the centre. Scatter generously with salt and plenty of pepper.

Peel the red onion and slice it very finely into rings. Separate the ri