City Palate

The Entertaining Issue - November December 2017

Tomato and Onion Salad
Jan/Feb 2008

4 ripe tomatoes, cut into eights
1 small onion, finely slivered
Olive oil
Red wine vinegar
Maldon salt

Lay the tomatoes on a serving platter, sprinkle the onion over the tomatoes, then drizzle with olive oil and vinegar and sprinkle with salt. Serves 4.

Vegetables and Salads