Serves 4 as a side dish
Gone are the days of the British orangy-red tasteless tomato. The trendy ‘heirloom / heritage’ tomatoes offer a revival of much older varieties which are a rainbow of colours, an abundance of wild shapes and crucially have immense flavours. Together with some simple seasoning they make a stunning salad that can be served as a side dish or is easily good enough to be eaten alone with some crunchy bread.
Ingredients
1 small red onion, peeled
2 tbsp cider vinegar
500g heirloom/heritage/new tomatoes
Pinch salt flakes
Fresh basil leaves
A pinch black onion/nigella/kalonji seeds
Extra virgin olive oil
Freshly ground black pepper
Method
- Slice the onion into rings and place it in a shallow bowl, cover with the vinegar and set aside
- Slice the large tomatoes and quarter any smaller tomatoes
- Arrange the tomatoes onto a large plate and season with salt
- Top with the red onion rings, basil leaves, kalonji seeds and some black pepper
- Drizzle with extra virgin olive oil and a little of the vinegar from the onions
- Rest the salad for at least 20 minutes before serving
Recipe by Charlotte Simpkins for Freely Fruity
