Tomato Salad recipe


  • 250-300 grams tomatoes (different sizes and colors are good -- of roughly the same volume)
  • 1 small red onion
  • A couple of sprigs each parsley and dill, leaves only, roughly chopped
  • 5 basil leaves, roughly chopped
  • Extra virgin olive oil
  • Balsamic vinegar
  • Sea salt
  • Freshly cracked black pepper

Cooking Instructions

Slice the tomatoes in chunks – they don’t have to be the same shape, just approximately the same size.

Slice the onion into thin half moons – as thin as you can manage.

Toss onions, tomatoes, and chopped herbs together and dress with a couple of good glugs of olive oil and some dashes balsamic vinegar. Sprinkle with sea salt (as good a finishing salt as you have – and don’t be shy about it) and freshly cracked black pepper. I always do this to taste but if you want a guide just use 3 parts oil to 1 part vinegar, toss, taste, and adjust. Toss don’t want battered tomatoes!

10 Mar 2011     1118 views     NON-Vegetarian       Salad > Green Salad

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