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Vine Tomato Garden Salad

Ripe tomatoes, torn basil and good olive oil - the kind of salad that only works when the tomatoes are actually good.

Calories per portion, approximate
about 180 calories
Time
12 mins
Portion
3 persons
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Vine Tomato Garden Salad

There is almost nothing to this salad, which is why the details matter. Tomatoes that have been in the fridge taste of very little, salt draws out their juice to make the dressing, and basil should be torn rather than cut so it does not bruise and turn dark.

Ingredients

Serves 3

  • 600 g ripe tomatoes, a mix of sizes if you can
  • A generous handful of fresh basil leaves
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar or lemon juice
  • ½ small red onion, sliced very thin (optional)
  • Flaky salt and black pepper

Method

  1. 1

    Take the tomatoes out of the fridge at least 30 minutes ahead. Cold dulls their flavour.

  2. 2

    Cut large tomatoes into thick wedges, and halve any cherry tomatoes. Put them all in a wide bowl.

  3. 3

    Sprinkle over a good pinch of flaky salt and leave for five minutes. The salt draws out the juice, which becomes the base of the dressing.

  4. 4

    Add the olive oil, vinegar and a few grinds of pepper, and toss gently. Taste a tomato and adjust the salt.

  5. 5

    Tear the basil over the top, add the red onion if using, and serve within 15 minutes.

Tips for the best result

  • If the onion is sharp, soak the slices in cold water for ten minutes, then drain. It keeps the crunch and softens the bite.
  • Serve with something to mop up the juice: warm bread, or a bowl of rice.
  • Do not dress it ahead of time. After about half an hour the tomatoes go soft and the salad turns watery.

Ingredients from our range

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