(low iodine) Serves 4
This is salad reminds me of my mum – it’s her go-to salad and it’s the fresh fantastic! This salad is best made ahead and stored, covered in the fridge – that way the piquancy of the flavours can really pop!
4 large tomatoes, sliced thinly
1 small red onion, sliced thinly
2 tablespoons small fresh basil leaves, sliced thinly
2 teaspoons olive oil
2 teaspoons balsamic vinegar
¼ teaspoon sugar
- Make a layer of tomato slices on the serving plate. Then scatter over the red onion slices and then the basil.
- Season with black pepper and sprinkle over the sugar
- Drizzle with combined vinegar and oil.
Prep time: 10 minutes