Weeknight
Simple saucy tomato salad
Ripe tomatoes, red onion, olive oil and vinegar left to make their own sauce — the sharp, saucy thing that makes savoury pancakes sing.
The magic is in the standing time. The salt pulls the juice out of the tomatoes, it meets the oil and vinegar, and you get a dressing you didn't make. Serve with bread or pancakes to mop it.
Method
- 01
Lay the tomato slices in a shallow bowl and scatter over the salt and sugar. Leave for 10 minutes — they will start weeping juice.
- 02
Soak the sliced onion in cold water for 10 minutes to take the bite out, then drain well and pat dry.
- 03
Whisk the olive oil, vinegar and garlic together and pour over the tomatoes.
- 04
Add the onion, grind over black pepper, and turn everything gently with your hands.
- 05
Stand at room temperature for at least 20 minutes. Never refrigerate a tomato salad — cold kills the flavour.
- 06
Tear the basil over just before serving, and spoon the juices from the bottom of the bowl back over the top.
Keep cooking
