Wednesday, June 4, 2008

Tomato & Spring Onion Salad

Tomato and spring onion salad
Serves 4

8 ripe tomatoes
3 spring onions, finely sliced
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/2 teaspoon granulated sugar salt and freshly ground black pepper

• Put the tomatoes in a bowl of justboiled water for 30 seconds. Remove with a slotted spoon, then peel off and discard the skin. Cut the flesh into wedges.
• Put the tomatoes in a dish, and sprinkle with the spring onions.
• Whisk together the remaining ingredients and drizzle over the top. Leave to stand for 30 minutes before serving.

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