BEST EVER TOMATO SALAD
The best salad to make this summer! The secret is to let it marinate for as long as you can and to serve it at room temperature. Delicious!
- 1 kg tomatoes (I like to use a mix of varieties)
- 1/2 small red onion peeled
- 10 g fresh basil plus extra for serving
- 2 garlic cloves peeled
- 3 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- sea salt & freshly ground black pepper
Chop the smaller tomatoes into halves and the larger ones into quarters. It’s quite nice to have a mixture of different sizes here, so don’t worry about making them all perfectly even.
Combine the red onion, basil, garlic and a good pinch of salt and black pepper in a food processor. Blitz into a rough paste, making sure it retains a some texture. Add it to the tomatoes along with the olive oil, red wine vinegar and another big pinch of salt. Give everything a good stir, then let the salad marinate for at least 20 minutes, or for up to 4 hours.
Spoon into a serving dish, avoiding any tomato juice left at the bottom of the mixing bowl. Serve topped with an extra crack of black pepper and a few sprigs of fresh basil.
Want more summer salad recipes? Try this Mediterranean Orzo Pasta Salad.