This colourful and tasty salad makes a fabulous, nutrient packed, al fresco summer side dish and is very quick and easy to make.
Like any recipe this is just a starting point and you can adapt it to suit what you have to hand.
The large beefsteak tomatoes are fabulous in this recipe but it’s equally amazing made with sun warmed tomatoes straight from the garden whatever size they are. Or choose whatever is in abundance at the market. I’ve made a cherry tomato version. When I made this version, the tomatoes were simply cut in half and plonked in a bowl. The onions were sliced to a more suitable size and the dressing stirred through.
Basil is an obvious partner for tomatoes, but other herbs are great too.
4 large ripe tomatoes
1 red onion
Juice from 1/2 lemon
1 tablespoon apple cider vinegar
1 tablespoon each of flax seed oil and avocado oil
Small handful of basil
1 clove (or more) garlic
A twist of black pepper
Slice the tomatoes and onion as thinly as possible then layer on a large serving plate.
Mince or finely chop the garlic and finely chop the basil.
Mix together the garlic, basil, lemon juice, apple cider vinegar, flaxseed oil, avocado oil and black pepper. If you have a small glass jar, or lidded container, you can add all of the ingredients, secure the lid and give it a good shake to combine everything together.
Drizzle the dressing over the tomatoes and onions. Allow to sit for around 30 – 60 minutes so that all the flavours have a chance to mingle nicely.
Oh, and keep out of the fridge until you’re ready to eat. It will be at its tasty best with room temperature tomatoes.
I won’t lie this salad doesn’t keep too well but if you do happen to have any leftovers, which is pretty unlikely, you can chop it all up to make a salsa.