Tomato salad #3
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
- 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
Instructions
- Arrange the tomatoes in a shallow serving dish and sprinkle with the grated onion.
- To prepare the dressing, put all the ingredients, with pepper to taste, in a screw-top jar and shake vigorously until thoroughly mixed.
- Leave to stand for at least 30 minutes to allow the garlic and basil to flavour the dressing. Remove garlic before using.
- 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.
Calories: 271 kcal
Carbohydrates: 6 g
Protein: 1 g
Fat: 28g
Saturated Fat: 4 g
Sodium: 296 mg
Potassium: 221 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 718 IU
Vitamin C: 16 mg
Calcium: 12 mg
Iron: 1 mg