Tomato salad #3 recipe
information
This is one of the nicest summer salads, yet it is also one of the simplest. Serve with any meat or fish dish or with cheese-based quiches. Tomato salad also makes an excellent starter when served with garlic bread. If fresh basil is not available, use fresh parsley instead.
ingredients
350 g (3/4 lb) tomatoes, skinned, seeded and sliced
1 tbsp grated onion
For the dressing:
8 tbsp olive oil
3 tbsp lemon juice
1 garlic clove, halved
7 tsp freshly chopped basil
1 tsp spoon caster sugar
1/2 tsp salt
Freshly ground black pepper
1 tbsp grated onion
For the dressing:
8 tbsp olive oil
3 tbsp lemon juice
1 garlic clove, halved
7 tsp freshly chopped basil
1 tsp spoon caster sugar
1/2 tsp salt
Freshly ground black pepper
method
1. Arrange the tomatoes in a shallow serving dish and sprinkle with the grated onion.
2. To prepare the dressing, put all the ingredients, with pepper to taste, in a screw-top jar and shake vigorously until thoroughly mixed.
3. Leave to stand for at least 30 minutes to allow the garlic and basil to flavour the dressing. Remove garlic before using.
4. Pour the dressing over the tomatoes. Chill in the refrigerator before serving, spooning over the dressing from time to time.
NOTE: the dressing can be kept in the jar for up to 1 week in the refrigerator.
2. To prepare the dressing, put all the ingredients, with pepper to taste, in a screw-top jar and shake vigorously until thoroughly mixed.
3. Leave to stand for at least 30 minutes to allow the garlic and basil to flavour the dressing. Remove garlic before using.
4. Pour the dressing over the tomatoes. Chill in the refrigerator before serving, spooning over the dressing from time to time.
NOTE: the dressing can be kept in the jar for up to 1 week in the refrigerator.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
