Tomato salad

tomato_salad

You’re probably wondering why there is even a recipe here for tomato salad. A few extra simple steps make all the difference from a soggy mess into something tasty.

We have used heirloom black Russian tomatoes in this dish. Any type of tomato will do, but make sure it is ripe and flavoursome. Consider varying the fresh herbs to whatever you have in the garden. Finely chopped shallots would also be suitable.

The dressing is a little on the generous size, so leave it in a glass jar in the fridge if you end up with too much dressing to tomato ratio (like I did).

tomatoes, sliced
parsley, finely chopped
basil, f inely chopped

Dressing
2 tbsp extra virgin olive oil
1 tsp red or white wine vinegar

  1. Slice the tomatoes and place them in a colander over a bowl to collect the excess juices. Sprinkle lightly with salt. Leave to drain for 15-30 minutes. Stir occasionally, but there is no need to press them.
  2. Arrange tomato slices on your serving dish. Top with the parsley and basil leaves.
  3. Mix the olive oil and vinegar together in a cup and then sprinkle the dressing over the salad.
  4. Leave to stand at room temperature for at least 10 minutes before serving.

Greek salad

Greek salad

This is a deliciously easy Greek salad. You could have it several times a week, and not tire of it if you use fresh ingredients.

1 large ripe tomato
1 small cucumber, peeled and sliced
½ red onion, thinly sliced
½ green capsicum, strips
10 kalamata olives
50g feta cheese, diced
1 teaspoons chopped fresh or dried oregano

  1. Soak the sliced red onion in water for several minutes to take out the bite (optional).
  2. Combine in a bowl with the rest of the ingredients. Add the following dressing.

Dressing
50ml extra virgin olive oil
2 tablespoons white/red wine vinegar
a little mustard powder

  1. In a screwtop jar or bottle combine the olive oil, vinegar, mustard and season with a little salt and pepper. Shake well.

Serves 2.