Tomato & onion salad

Prep: 10 mins No cook

Easy

Serves 6
A simple and fresh, fat-free salad with influences from Cape Town

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal23
  • fat0g
  • saturates0g
  • carbs5g
  • sugars4g
  • fibre1g
  • protein1g
  • salt0.02g
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Ingredients

  • 1 onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tomato, sliced
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

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

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.

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Comments (4)

hughol's picture
3

Had this with the bootie and yellow rice - bit bland.

janegoodfood's picture
5

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
5

went so well with the bobotie and yellow rice, will make again lovely

froggett's picture
5

went so well with the bobotie and yellow rice, will make again lovely

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