Fresh tomato salad

Summer

I wanted to include a raw tomato recipe that was totally unpretentious and really easy. This is one of those salads I want to eat every time the sun is hot and the wine is cold. I need it when the bread is fresh with a splintered and cracked floury crust, the basil scent is strong, and the olive oil is peppery and deep green. Everything that was good, or ever will be good about thinly sliced red onion is showcased here. It is a song to the sun and to a fruit that, when allowed to ripen outside, in the sun, is one of the most delicious things you can eat.

Serves 4

Ingredients

1kg (2lb 4oz) ripe tomatoes of different sizes and colours
1⁄2 red onion, halved and very thinly sliced
1 large handful of basil, large leaves picked, smaller leaves on tender stems
3 tablespoons extra-virgin olive oil
4 tablespoons red wine vinegar
1 teaspoon golden caster sugar
salt and freshly ground black pepper

Method

First, prepare your tomatoes. Using a very sharp knife (serrated can be good), cut the tomatoes from top to bottom into 1cm (1⁄2in) slices. Season all the tomato slices lightly with salt and black pepper, then arrange them onto a large serving platter, starting with the larger tomato slices at the bottom and layering up so that the smaller ones are on the top. Scatter the onion slices over the tomatoes, followed by all the basil leaves.

Make a dressing by combining the oil, red wine vinegar and sugar in a small jug and whisking until the sugar dissolves. Season the dressing with salt and pepper, and stir again. Drizzle the dressing all over the tomatoes and onions, then allow the salad to rest for 5–10 minutes before serving.

Back to Membership