Tomato salad

Tomato salad

By
From
Encyclopedia of Food and Cookery
Serves
4

A simple yet striking way to serve tomatoes.

Ingredients

Quantity Ingredient
4 firm, ripe tomatoes
salt and freshly ground black pepper
3 tablespoons olive oil
6-8 spring onions, chopped
8-10 fresh basil leaves, shredded or torn

Method

  1. Cut tomatoes crossways into thin slices (use serrated‑edge knife) and arrange overlapping on a flat dish. Season well with salt and pepper. Mix oil with lemon juice or vinegar and sprinkle over tomatoes. Blanch spring onions in boiling water for 30 seconds, refresh under cold water and drain well. Sprinkle over tomatoes with shredded basil leaves.
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