Salted tomato salad

Season tomatoes for up to half an hour before serving to amplify their flavour. This salad with onion and basil works brilliantly with our cumin-crusted lamb

  • Prep:10 mins
    Plus infusing
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 58
  • fat 3g
  • saturates 0g
  • carbs 5g
  • sugars 4g
  • fibre 2g
  • protein 1g
  • salt 0.6g


  • 300g heritage tomatoes, various shapes and sizes
  • 1 red onion
  • 1 garlic clove
  • 8 small basil leaves
  • 1 tbsp olive oil
  • 1 tbsp nigella seeds


  1. Chop the tomatoes into equal-sized chunks and slice the onion, then transfer them to a bowl. Grate the garlic, then add to the tomatoes, along with the basil leaves.

  2. Sprinkle with ½ tsp salt, pour over the oil and toss together. Leave to infuse for up to 30 mins, then serve sprinkled with nigella seeds.

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