Friday, 6 May 2011
# 69 Fridays recipes: Mediterranean tomato salad
With the temperature outside getting warmer, a nice salad is the perfect accompaniment to many dishes and this tomato salad is no exception.
This is how you make it.
Cut your tomatoes any way you like. I prefer thin slices or wedges.
Place in a deep salad bowl and add finely chopped or sliced onion. I usually add the equivalent of a tablespoon of onion but that's up to your personal taste and how many people you're making this for.
Season with a pinch of salt, sprinkle some oregano and basil and drizzle with good quality olive oil. Mix and let it rest for 20 to 30 minutes before serving. This resting time allows the juices from the tomatoes to mix with the other ingredients creating a lovely sauce for dipping bread or if you're having boiled potatoes or grilled fish drain some of it over them. It's delicious.
If at the end of your meal you have some of the salac sauce left or even some of the onion, don't throw it away. Keep it in a plastic container in the fridge (it'll keep for a few days) and add it to your homemade pizza dough next time you knead some or just spread it over your shop bought pizza base.