Salted tomato salad served on a plate

Salted tomato salad

By Tom Kerridge
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Prep: 10 mins Plus infusing

Easy

Serves 4

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal58
  • fat3g
  • saturates0g
  • carbs5g
  • sugars4g
  • fibre2g
  • protein1g
  • salt0.6g
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Ingredients

  • 300g heritage tomatoes, various shapes and sizes
  • 1 red onion
  • 1 garlic clove
  • 8 small basil leaves
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp nigella seeds

Method

  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.

  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.

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