Tomato Salad

15mins prep.

3hours 15mins cooking

Serves 4

Ingredients

  • 1 large handful basil leaves, plus extra to serve
  • ½ small garlic clove
  • 80 ml (2½ fl oz/⅓ cup) extra-virgin olive oil
  • Juice of ½ lemon, or to taste
  • 4 large heirloom tomatoes, thickly sliced or cut into wedges
  • 200 g (7 oz) mixed cherry tomatoes, halved or thickly sliced
 
  • Quick-pickled onion
  • 1 small red onion, sliced into 3 mm (⅛ inch) thick rounds
  • 1 garlic clove, peeled and halved
  • 1 small red chilli, split in half
  • 185 ml (6 fl oz/¾ cup) white wine vinegar
  • 1 teaspoon caster (superfine) sugar
  • 1 teaspoon sea salt
  • ½ teaspoon coarsely cracked black peppercorns

Method

  1. To make the quick-pickled onion, separate the onion slices into rings, place in a sieve over the sink and slowly pour over hot water from a just-boiled kettle to blanch. Drain well, then place in a sterilised glass jar along with the garlic and chilli. Stir the vinegar, sugar, salt and peppercorns in a jug to dissolve, pour over the onions to cover completely, then seal and refrigerate for at least 3 hours and up to 2 weeks.
  2. Combine the basil, garlic and a good pinch of sea salt in a mortar and pestle and pound to a rough paste. Add the olive oil and lemon juice to taste, pound to combine, then season to taste.
  3. Arrange the tomatoes on a platter and scatter with some extra basil leaves. Drain some of the quick-pickled onion and scatter over the tomatoes, then drizzle with the basil dressing.
RECIPES

Tomato Salad

15mins prep.

3hours 15mins cooking

Serves 4

Ingredients
Method

Ingredients

  • 1 large handful basil leaves, plus extra to serve
  • ½ small garlic clove
  • 80 ml (2½ fl oz/⅓ cup) extra-virgin olive oil
  • Juice of ½ lemon, or to taste
  • 4 large heirloom tomatoes, thickly sliced or cut into wedges
  • 200 g (7 oz) mixed cherry tomatoes, halved or thickly sliced
 
  • Quick-pickled onion
  • 1 small red onion, sliced into 3 mm (⅛ inch) thick rounds
  • 1 garlic clove, peeled and halved
  • 1 small red chilli, split in half
  • 185 ml (6 fl oz/¾ cup) white wine vinegar
  • 1 teaspoon caster (superfine) sugar
  • 1 teaspoon sea salt
  • ½ teaspoon coarsely cracked black peppercorns

Method

  1. To make the quick-pickled onion, separate the onion slices into rings, place in a sieve over the sink and slowly pour over hot water from a just-boiled kettle to blanch. Drain well, then place in a sterilised glass jar along with the garlic and chilli. Stir the vinegar, sugar, salt and peppercorns in a jug to dissolve, pour over the onions to cover completely, then seal and refrigerate for at least 3 hours and up to 2 weeks.
  2. Combine the basil, garlic and a good pinch of sea salt in a mortar and pestle and pound to a rough paste. Add the olive oil and lemon juice to taste, pound to combine, then season to taste.
  3. Arrange the tomatoes on a platter and scatter with some extra basil leaves. Drain some of the quick-pickled onion and scatter over the tomatoes, then drizzle with the basil dressing.
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