Recipe: Tomato salad with pickled red onions
This tomato salad is the perfect quick and easy vegetarian treat, topped with a jazzy splash of tangy pickled red onions.
Ingredients8 small firm tomatoes (Doncaster or Adelaide), cut into wedges 2 green or heirloom tomatoes, sliced 1 punnet mixed cherry tomatoes, halved handful of basil or mint leaves 1 tbsp sumac 1/3 cup toasted pine nuts 3/4 cup pickled red onions (see below) For the pickled red onions 1 red onion, finely sliced apple cider vinegar to cover large pinch of salt flakes For the dressing 3 tbsp olive oil salt and pepper to taste 3 tbsp pickled onion juice |
MethodStep 1. To make the pickled onion, place the red onion, vinegar and salt in a jar. Leave to marinate for a few hours or overnight. Step 2. For the salad, arrange the tomatoes on a flat salad dish with a scatter of basil or mint leaves. Then, sprinkle with sumac, pine nuts and a topping of onions. Step 3. Drizzle the dish with some oil and pickling juices, and season well to taste. Serves 4-6. |
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Extract from Better Together Kitchen 2 by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase. |
