Summer Tomato Salad

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Tomatoes for salad should be ripe but firm enough to slice thinly without squashing. This dressing is a change from the usual oil and vinegar mixture and has a pleasant piquant flavour. For gourmet freshness, prepare not more than 1 hour before serving.

Ingredients

  • 450 g/1 lb firm tomatoes
  • 1 level tablespoon castor sugar
  • salt and freshly milled pepper
  • juice of 2 lemons
  • few drops Worcestershire sauce
  • finely chopped fresh parsley and mint

    Method

    Place the tomatoes in a large bowl, pour over boiling water and allow to stand for 1 minute. Drain and peel away the skins. Slice the tomatoes and arrange on a large shallow serving dish. Sprinkle with the sugar, a seasoning of salt and pepper, the strained lemon juice, Worcestershire sauce and plenty of washed finely chopped parsley and mint. Leave to marinate for 30 minutes. Then toss and serve.