Tomato & mint salad

Recipe uploaded by

Ursula Ferigno

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Recipe by Ursula Ferigno

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1. Halve the tomatoes and scatter over a large plate. Finely chop the red onion and tear up the mint leaves. Throw the onion and mint over the tomatoes. Can be kept, covered, 3-4 hours ahead. Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.

Giving the salad a twist

Scatter shavings of fresh parmesan over the salad.

Per serving

62 kcalories, protein 1g, carbohydrate 3g, fat 5 g, saturated fat 1g, fibre 1g, salt 0.02 g

Latest comments and suggestions

• flubbles1982

  10 September 2008

  flubbles1982 commented on this recipe

  This was lovely, had a glut of cherry tomatoes that I have grown and I used them to make this salad. It was very flavoursome I served it with kofta kebabs and potato wedges.

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Ingredients

• 400g cherry tomatoes
• 1 small red onion
• handful of mint leaves
• extra-virgin olive oil , for drizzling
• a little lemon zest

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Difficulty and servings

Serves 6

Preperation and cooking times

Vegetarian, Super healthy

Ingredients

• 400g cherry tomatoes
• 1 small red onion
• handful of mint leaves
• extra-virgin olive oil , for drizzling
• a little lemon zest

Per serving

62 kcalories, protein 1g, carbohydrate 3g, fat 5 g, saturated fat 1g, fibre 1g, salt 0.02 g

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