Tomato Salad
This tomato salad is a finely diced mix of tomato, onion and garlic dressed with olive oil, salt and pepper. Two small steps set it apart. The seedy, watery centres are removed, so the salad stays thick instead of soupy. The chopped onions are boiled for four minutes, which softens their sharpness. Spoon it onto toast, serve it beside a main dish, or fold it into another salad.
Instructions
Chop the onions very fine and boil them for about 4 minutes. Boiling takes the raw bite out of them, so they sit gently among the tomatoes.
While the onions cook, cut the tomatoes into quarters and cut away the juicy centres. Keep the centres for a tomato soup or discard them.
Dice the tomato flesh as finely as the onion. Peel and mince the garlic.
When the onions are done, tip them into a sieve or similar and let the water drain off completely.
Put the onions, tomatoes and garlic together in a bowl and stir or shake to mix. Add a little olive oil, then salt and pepper to taste.
Make it personal.
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