Tomato & onion salad

Tomato & onion salad

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(4 ratings)

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Cooking time

Prep: 10 mins No cook

Skill level

Easy

Servings

Serves 6

A simple and fresh, fat-free salad with influences from Cape Town

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
23
protein
1g
carbs
5g
fat
0g
saturates
0g
fibre
1g
sugar
4g
salt
0.02g

Ingredients

  • 1 onion, thinly sliced
  • 4 tomatoes, sliced
  • 1⁄2 cucumber, sliced (optional)
  • 1 green chilli, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp white malt vinegar
  • 1 tsp caster sugar

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Method

  1. Pour boiling water over the onion and leave for 10 mins.
  2. Arrange the tomatoes and cucumber (if using) on a plate, then scatter over the drained onions.
  3. Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.
  4. This can be prepared and chilled up to 1 hr ahead, but dress just before serving.

Recipe from Good Food magazine, February 2008

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Comments

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hughol's picture
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Had this with the bootie and yellow rice - bit bland.

janegoodfood's picture
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Great accompaniment to the bobotie and yellow rice but I made with a red chilli rather than green and it was really spicy, would go for the green option the next time and would probably try the apricot blatjang to give the full mix of flavours. Excellent weekend menu.

froggett's picture
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went so well with the bobotie and yellow rice, will make again lovely

froggett's picture
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went so well with the bobotie and yellow rice, will make again lovely

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