Salted tomato salad
By Tom Kerridge
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
Ingredients
- 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
Method
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.
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.