Tomato & onion salad

Tomato & onion salad

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(6 ratings)

Prep: 10 mins No cook


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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  • 1 onion, thinly sliced



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

  • 4 tomatoes, sliced



    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 cloves, finely chopped
  • 2 tbsp white malt vinegar
  • 1 tsp caster sugar


  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, questions and tips

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6th Oct, 2012
Had this with the bootie and yellow rice - bit bland.
16th Feb, 2008
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.
14th Feb, 2008
went so well with the bobotie and yellow rice, will make again lovely
14th Feb, 2008
went so well with the bobotie and yellow rice, will make again lovely
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