Easy Tomato Salad
Growing our own tomatoes is fun until they all seem to ripen at once, leaving us with an abundance of different-coloured, sweet cherry tomatoes that we don't want to waste and need to use. So a simple tomato salad will go with pretty much anything.
This is a really fresh dish to eat with fish, or pop onto a slice of toasted ciabatta. We even lightly air-fried our remaining tomato salad for the next day, to eat with chicken. Whatever you do, just make sure you use the tomatoes you spent the time growing.
Ingredients
- 250g tomatoes, chopped in half for cherry tomatoes / or slices for bigger ones
- A small, finely grated clove of garlic
- 2 tsp red wine vinegar with a 1/4 tsp sugar for balance*
- 1 tbsp extra virgin olive oil / avocado oil / toasted sesame oil - your choice
- A small handful of fresh basil leaves
- Freshly ground salt and black pepper
- Grated cheese - optional
Method
- Pop the tomatoes and grated garlic into a large bowl, and season with the salt and pepper
- Add the oil and vinegar - and toss lightly
- Marinate for about 10 minutes
- Serve with a garnish of torn basil leaves and grated cheese
*The sugar takes the sharpness out of the red wine vinegar. If you have sherry vinegar, use that instead for a sweeter taste and leave the sugar out.