Recipe: Tomato salad with pickled red onions

This tomato salad is the perfect quick and easy vegetarian treat, topped with a jazzy splash of tangy pickled red onions. 


8 small firm tomatoes (Doncaster or Adelaide), cut into wedges

2 green or heirloom tomatoes, sliced 

1 punnet mixed cherry tomatoes, halved 

handful of basil or mint leaves 

1 tbsp sumac 

1/3 cup toasted pine nuts

3/4 cup pickled red onions (see below) 

For the pickled red onions

1 red onion, finely sliced 

apple cider vinegar to cover 

large pinch of salt flakes 

For the dressing

3 tbsp olive oil 

salt and pepper to taste 

3 tbsp pickled onion juice


Step 1. 

To make the pickled onion, place the red onion, vinegar and salt in a jar. Leave to marinate for a few hours or overnight. 

Step 2.

For the salad, arrange the tomatoes on a flat salad dish with a scatter of basil or mint leaves. Then, sprinkle with sumac, pine nuts and a topping of onions. 

Step 3.

Drizzle the dish with some oil and pickling juices, and season well to taste. 

Serves 4-6.

Better Together Kitchen 2

Extract from Better Together Kitchen 2 by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase.