(iodine free) Serves 4
Ingredients
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
How to
- Alternate layers of tomato, onion and basil on serving plate; sprinkle with pepper and sugar.
2. Drizzle with combined vinegar and oil.
.
Other info
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
Hi, I came across your recipe as I have tomatoes groaning on my tomato plants and a basket of them in the frig! I remembered my mom making a salad with red onions and fresh basil and tomatoes, and voila! You have it here :>). Thank you, and my prayers for your health.
Hey Cathy, thanks for your dropping by and your good wishes. Lucky you, having tomato plants! I’m starting small with my herb garden… hope you like the salad!