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Charred onion & tomato salad

A plate serving charred onion & tomato salad

Charred onion & tomato salad

Name: Charred onion & tomato salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 bunches salad onions trimmed; 270g pack mixed small tomatoes halved; 50g bag watercress; 1 salad onion steeped in vinegar; 2 tsp white wine vinegar; 2 tbsp extra virgin olive oil; ½ tsp wholegrain or Dijon mustard; good pinch of golden caster sugar

Jane Hornby

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 3.5 out of 5.2 ratingsRate

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A perfect side salad to serve alongside fish dishes or a steak, this onion and tomato salad uses chunky salad onions which won’t wilt once cooked

Gluten-free

Healthy

Vegan

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A star rating of 5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

2 bunches salad onions

trimmed
270g pack mixed small tomatoes

halved
50g bag watercress

For the dressing

1 salad onion

steeped in vinegar
2 tsp white wine vinegar
2 tbsp extra virgin olive oil
½ tsp wholegrain or Dijon mustard
good pinch of golden caster sugar

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Nutrition: per serving

kcal81
fat6g
saturates1g
carbs4g
sugars4g
fibre2g
protein2g
salt0.1g

Method

step 1

Heat a non-stick frying pan until very hot. Cut the salad onions in half lengthways and cook for about 2½ mins each side, cut-side first, until charred and tender. Transfer to a plate while you prepare the rest of the salad.
step 2

Cook the tomatoes, cut-side down, for 30 secs-1 min until just softened and caramelised, then set aside with the onions.
step 3

To make the dressing, put all the ingredients into a jar with some seasoning and shake well. When ready to serve, pile the watercress, onions and tomatoes onto a platter. Give the dressing a quick shake, then drizzle it all over the salad.

Recipe from Good Food magazine, May 2017

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A star rating of 3.5 out of 5.2 ratings

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