Spicy Tomato Salad....
Tomato
salad makes a colorful accompaniment to many dishes. This recipe has a
delicious spicy flavor and makes an excellent salad for a picnic or
buffet. It is also suitable for vegans and will suit anyone on a
meat-free or diary-free diet.
Ingredients: (Serves 4)
4 large ripe tomatoes
1 small fresh red chili
1 garlic clove
1 oz/25 g fresh basil
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
Salt and pepper
Fresh crusty bread, to serve
To garnish:
Fresh basil sprigs
Lemon wedges
Method:
Bring
a tea kettle of water to a boil. Place the tomatoes in a heatproof
bowl, then pour over enough boiling water to cover them. Let them soak
for 2-4 minutes, then lift out of the water and cool slightly. When the
tomatoes are cool enough to handle, gently pierce the skins with the tip
of a knife. The skins should now be easy to remove. Discard the skins,
then chop the tomatoes and place them in a large salad bowl.
Seed
and finely chop the chili, then chop the garlic. Rinse and finely chop
the basil, then add it to the tomatoes in the bowl with the chili and
the garlic. Mix the oil, lemon juice, and balsamic vinegar together in a
separate bowl, then season to taste with salt and pepper. Pour the
mixture over the salad and toss together well. Garnish with basil sprigs
and lemon wedges, and serve immediately with fresh crusty bread.
Tomato
salad makes a colorful accompaniment to many dishes. This recipe has a
delicious spicy flavor and makes an excellent salad for a picnic or
buffet. It is also suitable for vegans and will suit anyone on a
meat-free or diary-free diet.
Ingredients: (Serves 4)
4 large ripe tomatoes
1 small fresh red chili
1 garlic clove
1 oz/25 g fresh basil
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
Salt and pepper
Fresh crusty bread, to serve
To garnish:
Fresh basil sprigs
Lemon wedges
Method:
Bring
a tea kettle of water to a boil. Place the tomatoes in a heatproof
bowl, then pour over enough boiling water to cover them. Let them soak
for 2-4 minutes, then lift out of the water and cool slightly. When the
tomatoes are cool enough to handle, gently pierce the skins with the tip
of a knife. The skins should now be easy to remove. Discard the skins,
then chop the tomatoes and place them in a large salad bowl.
Seed
and finely chop the chili, then chop the garlic. Rinse and finely chop
the basil, then add it to the tomatoes in the bowl with the chili and
the garlic. Mix the oil, lemon juice, and balsamic vinegar together in a
separate bowl, then season to taste with salt and pepper. Pour the
mixture over the salad and toss together well. Garnish with basil sprigs
and lemon wedges, and serve immediately with fresh crusty bread.
