Tomato & onion salad
- Sara Buenfeld
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Serves 6
Easy
Prep: 10 mins
No cook
A star rating of 4.3 out of 5.10 ratingsRate
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A simple and fresh, fat-free salad with influences from Cape Town
Easily doubled
Easily halved
Vegetarian
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Bobotie
A star rating of 4.7 out of 5.221 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 onion
thinly sliced
-
4 tomatoes
sliced
-
1⁄2 cucumber
sliced (optional)
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1 green chilli
deseeded and finely chopped
-
2 garlic cloves
finely chopped
-
2 tbsp white malt vinegar
-
1 tsp caster sugar
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Nutrition: per serving
-
kcal23
-
fat0g
-
saturates0g
-
carbs5g
-
sugars4g
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fibre1g
-
protein1g
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salt0.02g
low
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Method
-
step 1
Pour boiling water over the onion and leave for 10 mins.
-
step 2
Arrange the tomatoes and cucumber (if using) on a plate, then scatter over the drained onions.
-
step 3
Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.
-
step 4
This can be prepared and chilled up to 1 hr ahead, but dress just before serving.
Recipe from Good Food magazine, February 2008
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Overall rating
A star rating of 4.3 out of 5.10 ratings
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