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Tomato and Spring Onion Salad
This fresh tomato and spring onion salad celebrates seasonal produce with a mix of baby plum, beef, and medium tomatoes. A simple balsamic and olive oil dressing brings the layers together, while toasted pine nuts add a satisfying crunch. It is an excellent side dish for summer barbecues or a light lunch on its own. Letting the salad rest before serving allows the sweet and tangy flavors to fully develop.
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
- 1Tear a handful of fresh basil leaves and set aside a few whole sprigs for the final garnish.
- 2Measure out a pinch of golden caster sugar to use in the dressing.
- 3Combine the olive oil, balsamic vinegar, and sugar in a jar with a tight lid. Season generously with salt and black pepper, then shake vigorously to mix.
- 4Arrange the baby plum tomatoes, sliced spring onions, plum tomatoes, torn basil, 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.
- 5Pour the dressing evenly over the assembled salad. Let it sit at room temperature for one hour so the flavors can meld. Top with the reserved basil sprigs before serving.