Salted tomato salad
- Tom Kerridge
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Serves 4
Easy
Prep: 10 mins
Plus infusing
A star rating of 4.8 out of 5.15 ratingsRate
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Season tomatoes for up to half an hour before serving to amplify their flavour. This salad with onion and basil works brilliantly with our cumin-crusted lamb
Gluten-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
300g heritage tomatoes
various shapes and sizes
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1 red onion
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1 garlic clove
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8 small basil leaves
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1 tbsp olive oil
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1 tbsp nigella seeds
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Nutrition: Per serving
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kcal58
-
fat3g
low
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saturates0g
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carbs5g
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sugars4g
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fibre2g
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protein1g
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salt0.6g
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Method
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step 1
Chop the tomatoes into equal-sized chunks and slice the onion, then transfer them to a bowl. Grate the garlic, then add to the tomatoes, along with the basil leaves.
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step 2
Sprinkle with ½ tsp salt, pour over the oil and toss together. Leave to infuse for up to 30 mins, then serve sprinkled with nigella seeds.
Recipe from Good Food magazine, June 2018
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A star rating of 4.8 out of 5.15 ratings
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