Tomato and Onion Salad
This tomato and onion salad is a quick bowl of raw vegetables that needs no cooking and only a splash of dressing. It uses two kinds of onion plus spring onion, so the sharpness comes in layers, while peeled Lebanese cucumber and black olives add crunch and a salty edge. A little vinegar and lemon keep it bright. Scoop it up with flat bread and crumbled feta for an easy table spread.
Instructions
Chop or dice the tomatoes, and dice the red onion, the white onion and the peeled Lebanese cucumber. Chop the spring onion finely.
Put the tomatoes, all three kinds of onion, the cucumber and the sliced black olives into a large bowl and toss them together.
In a separate small bowl, stir together the vinegar, the squirt of lemon juice, the ground black pepper and the sea salt. Taste the dressing and adjust the pepper and salt to suit you.
Pour the dressing over the salad and stir until the vegetables are evenly coated.
Serve with flat bread and feta cheese on the side.
Make it personal.
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