(iodine free) Serves 4
4 large egg tomatoes (360g), sliced thinly
1 small red onion (100g) sliced thinly
2 tablespoons small fresh basil leaves, sliced thinly
Cracked black pepper
2 teaspoons olive oil
2 teaspoons balsamic vinegar
¼ teaspoon sugar
- Alternate layers of tomato, onion and basil on serving plate; sprinkle with pepper and sugar.
2. Drizzle with combined vinegar and oil.
Prep time: 15 minutes
Tip! This salad is best assembled up to 3 hours ahead and refrigerated, covered, so that the delightful piquancy of the flavours can blend.
Reference: The Australian Women’s Weekly Cookbooks: Great Barbecue Food