Tuesday, March 8, 2011

Tomato Salad

Tomatoes were on sale at the local grocery store and I wound up with quite a lot of them. The next step was to make a colorful tomato salad.
Tomato Salad

Ingredients (makes enough for 2-3):
Tomatoes - 4 large
Green capsicum - 1
Onion - 1 medium
Sea salt to taste

Dressing:
Extra Virgin Olive Oil - 1 tbsp
Garlic - 3 cloves, grated
Black pepper - 1/2 tsp, freshly ground
Fresh lemon juice - 1 tsp

Mix all the dressing ingredients together and keep aside.

Method:
1. De-seed the tomatoes and chop into fairly big pieces. Place the cut pieces on a colander and sprinkle with sea salt. Keep aside for 15 minutes and discard any drained juice.
2. Chop the capsicum into medium-small pieces. Chop the onions into medium-small pieces as well and make sure the onion layers are separate.
3. Toss the chopped veggies together.
4. Add the dressing and toss again. Adjust salt and pepper as per taste.
5. Serve after letting the salad rest for at least 15 minutes.

Notes
1. You could refrigerate the salad before serving.
2. You could add a peeled and chopped cucumber to the salad as a variation.

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