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Fresh Tomato and Spring Onion Salad
Sweet, sun-ripened tomatoes take center stage in this beautiful layered salad. You'll combine baby plum, beef, and medium tomatoes with sharp spring onions and a simple balsamic vinaigrette. Toasted pine nuts bring a rich, nutty finish to the dish. It's a gorgeous side for your next cookout or a light, refreshing lunch all on its own. Just give it an hour to rest before serving so the dressing can work its magic.
Ingredients
- 500g (1lb 2oz) baby plum tomatoes, halved
- 1 bunch of spring onions, sliced
- 500g (1lb 2oz) plum tomatoes, sliced lengthways
- 2 beef tomatoes, about 450g (1lb) in total, sliced
- 100g (3½oz) pinenuts, toasted (see Cook’s Tip )
- 250g (9oz) medium tomatoes, cut into wedges
- salt and ground black pepper
- 100ml (3½fl oz) extra virgin olive oil
- 50ml (2fl oz) balsamic vinegar
Instructions
- 1Combine the olive oil, balsamic vinegar, and a pinch of golden caster sugar in a jar with a tight lid. Season generously with salt and black pepper, then shake vigorously to mix.
- 2Arrange the baby plum tomatoes, sliced spring onions, plum tomatoes, torn basil leaves, beef tomatoes, toasted pine nuts, and medium tomato wedges in a shallow serving bowl. Season each layer with salt and pepper as you build the salad. Building in layers ensures every bite gets evenly seasoned.
- 3Pour the dressing evenly over the assembled salad. Let it sit at room temperature for one hour so the flavors can meld, then top with reserved whole basil sprigs right before serving.
Notes
- Prep: Toast the pine nuts lightly in a dry skillet over medium heat until golden brown and fragrant.
- Make ahead: You can slice the tomatoes and make the dressing a few hours in advance, but wait to assemble until an hour before serving so the tomatoes don't become mushy.
- Tip: Use the highest quality balsamic vinegar and olive oil you can find. With so few ingredients, the dressing really shines.