Tomato salad

Tomato salad

Sweet, fresh, juicy and bursting with amazing sunshine flavours

By , 26 April 2016
Tomato salad
  • Ready in: 10 mins
  • Serves: 4
  • Price: £1.30 per serving

Enjoy this refreshing salad just in time for British Tomato Week (16-22nd May). 

Tomato trivia: If all the tomatoes grown in Britain were lined up end to end, they’d wrap around the equator eight times! That’s a lot of toms to enjoy this May. Try them grilled with brekkie, sliced with a burger – or starring in this Mediterranean-inspired salad.

BONUS TIP: Tomatoes don’t need to be stored in the fridge, but do
keep them in a cool, dry place.

Nutritional Info
Each 296g serving contains
  • Energy 483KJ 115KCAL
  • Fat low
  • Saturates low
  • Sugars low
  • Salt low
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 163kJ/39kcal.
  • 2tbsp olive oil
  • 1tbsp white wine vinegar
  • 1kg mixed, very ripe tomatoes – we used 2 beefsteak, 5 large vine, 10 baby plum, and 10 Extra Special Sweet Aromatico
  • 1 small red onion, finely sliced
  • 10 large olives, pitted
  • 1tbsp capers
  • Parsley, torn, to garnish
  • Crusty bread, to serve
  • To make the dressing, whisk the olive oil and vinegar together in a small bowl with a fork. Set aside.

  • Slice the larger tomatoes or cut into wedges. Halve the small ones. Arrange all the tomatoes in a large serving dish. Add the red onion and olives, sprinkle over the capers and parsley. Drizzle over the dressing and season to taste. Serve immediately with the crusty bread.