Charred onion & tomato salad
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Charred onion & tomato salad

By Jane Hornby

A perfect side salad to serve alongside fish dishes or a steak, this onion and tomato salad uses chunky salad onions which won’t wilt once cooked

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 81
  • fat 6g
  • saturates 1g
  • carbs 4g
  • sugars 4g
  • fibre 2g
  • protein 2g
  • salt 0.1g

Ingredients

  • 2 bunches salad onions, trimmed
  • 270g pack mixed small tomatoes, halved
  • 50g bag watercress
  • 1 salad onion, steeped in vinegar
  • 2 tsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • ½ tsp wholegrain or Dijon mustard
  • good pinch of golden caster sugar

Method

  1. Heat a non-stick frying pan until very hot. Cut the salad onions in half lengthways and cook for about 2½ mins each side, cut-side first, until charred and tender. Transfer to a plate while you prepare the rest of the salad.

  2. Cook the tomatoes, cut-side down, for 30 secs-1 min until just softened and caramelised, then set aside with the onions.

  3. To make the dressing, put all the ingredients into a jar with some seasoning and shake well. When ready to serve, pile the watercress, onions and tomatoes onto a platter. Give the dressing a quick shake, then drizzle it all over the salad.

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