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A plate serving charred onion & tomato salad

Charred onion & tomato salad

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A star rating of 3.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A perfect side salad to serve alongside fish dishes or a steak, this onion and tomato salad uses chunky salad onions which won’t wilt once cooked

  • Gluten-free
  • Healthy
  • Vegan
Nutrition:
NutrientUnit
kcal81
fat6g
saturates1g
carbs4g
sugars4g
fibre2g
protein2g
salt0.1g
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Ingredients

  • 2 bunches salad onions , trimmed
  • 270g pack mixed small tomatoes , halved
  • 50g bag watercress

For the dressing

  • 1 salad onion , steeped in vinegar
  • 2 tsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • ½ tsp wholegrain or Dijon mustard
  • good pinch of golden caster sugar

Method

  • STEP 1

    Heat a non-stick frying pan until very hot. Cut the salad onions in half lengthways and cook for about 2½ mins each side, cut-side first, until charred and tender. Transfer to a plate while you prepare the rest of the salad.

  • STEP 2

    Cook the tomatoes, cut-side down, for 30 secs-1 min until just softened and caramelised, then set aside with the onions.

  • STEP 3

    To make the dressing, put all the ingredients into a jar with some seasoning and shake well. When ready to serve, pile the watercress, onions and tomatoes onto a platter. Give the dressing a quick shake, then drizzle it all over the salad.

Goes well with

Recipe from Good Food magazine, May 2017

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Overall rating

A star rating of 3.5 out of 5.2 ratings
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