The recipe
Three Tomato Salad
Easy
4-6
0–15 minutes
Vegan
- Preparation time
- 15 minutes
- Cooking time
- none
Ingredients
- 2-3 beef tomatoes or large vine ripened tomatoes
- 250g (9oz) cherry tomatoes (vine ripened if preferred)
- Small punnet baby plum tomatoes or sungold tomatoes
- Half a small red onion, thinly sliced
- Chopped parsley
- For the dressing
- 8 tbsp Filippo Berio Extra Virgin Olive Oil
- 3 tbsp lemon juice
- 1 garlic clove, halved
- 1 teaspoon caster sugar
- Salt and freshly ground black pepper
Cooked With
Olive Oil
Filippo Berio’s classic, beautifully balanced Extra Virgin Olive Oil. Made
from the first cold pressing of the olives, it’s perfect for sauces,
marinades, drizzling and dipping.
Method
Slice the large tomatoes and arrange in a shallow serving dish. Halve the remaining tomatoes and pile in the middle of the dish. Scatter the onion slices on top.
Put the dressing ingredients in a screw top jar and shake vigorously. Leave at least 30 minutes to allow the garlic to flavour the dressing. Remove the garlic before using. Pour the dressing over the tomatoes. Scatter the parsley on top and serve with crusty bread to mop up the delicious juices and dressing.
