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
To make the pickled onion, place the red onion, vinegar and salt in a jar. Leave to marinate for a few hours or overnight.
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.
Drizzle the dish with some oil and pickling juices, and season well to taste.
Extract from Better Together Kitchen 2 by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase.