Tomato and Onion Salad
450g/1lb baby plum tomatoes, halved
450g/1lb plum tomatoes, sliced
4 beef tomatoes, sliced
1 bunch of spring onions (scallions), sliced
a handful of fresh basil leaves, torn, plus sprigs to garnish
a good pinch of sugar
4 tbsp pinenuts (pignoli), toasted
salt and ground black pepper
balsamic vinegar to drizzle
For the dressing:
6 tbsp olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 To make the dressing, whisk the oil, vinegar and mustard together in a bowl. Season with salt and pepper.
2 Put all the tomatoes, the spring onions, basil, sugar and pinenuts in a shallow serving bowl and season to taste with salt and pepper.
3 Pour the dressing over the salad and toss gently. Set aside for 1 hour.
4 Garnish with basil sprigs and serve with balsamic vinegar for drizzling.
|Tomato and Onion Salad|