Tomato And Onion Salad
From 1001 Recipes You've Always Wanted To Cook.
Source and licence
From 1001 Recipes You've Always Wanted To Cook, printed page 8, digitised by the Internet Archive: https://archive.org/details/1001RecipesYouveAlwaysWantedToCook
Read the original http://creativecommons.org/publicdomain/mark/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- a handful of fresh basil leaves
- 4 beef tomatoes
- 6 tbsp olive oil
- 3 tbsp red wine
- 1 tsp Dijon mustard
Method
- 450g/llb baby plum tomatoes, halved 450g/llb plum tomatoes, sliced 4 beef tomatoes, sliced 1 bunch of spring onions (scallions), sliced a handful of fresh basil leaves, torn, plus sprigs to garnish a good pinch of sugar 4 tbsp pinenuts (pignoli), toasted salt and ground black pepper balsamic vinegar to drizzle For the dressing 6 tbsp olive oil 3 tbsp red wine vinegar 1 tsp Dijon mustard 1 To make the dressing, whisk the oil, vinegar and mustard together in a bowl.
- Season with salt and pepper.
- 2 Put all the tomatoes, the spring onions, basil, sugar and pinenuts in a shallow serving bowl and season to taste with salt and pepper.
- 3 Pour the dressing over the salad and toss gently.
- Set aside for 1 hour.