Thursday, 20 August 2015

Tomato salad

I think most people have a salad in their repertoire which they can whip up in a couple of minutes when they're desperately hungry and have hardly anything in the fridge. To me, this is that salad. Even better, I currently don't have to rely on having the ingredients in as everything in the salad is currently growing in my back garden (apart from the lemons and olive oil...)


Like I said, making it takes a couple of minutes, I make big batches of it to keep in the fridge so I have something to hand to snack on when I get in from work. You can easily dress it up by adding any other little bits you have hanging around, like avocado, peppers, or just enjoy it as it is.
 
You will need (one serving):
  • A couple of big tomatoes, or a big handful of smaller ones
  • A large red onion
  • A small handful of chives
  • A few leaves of basil- I used a mixture of sweet basil and Greek basil
  • Olive oil
  • A lemon


  • Chop the tomatoes and lay them out onto your plate
  • Chop the onion in half and then into thin slices
  • Top with in a quite generous amount of sea salt- I use pink himalayn but I'm not really sure why I do, don't know if it's any better for you than regular sea salt...
  • Squeeze the lemon juice into a jam jar- top up with a big glug of olive oil, add the chopped chives, pop the lid on and shake well until mixed.
  • Garnish with the basil
  • Pour the dressing all over, then follow with some black pepper.
  • If you're not watching the carbs too much you can add in some roughly torn chunks of bread (or you can use my low carb bread recipe) and put it all in a bowl and let the bread soak up all the flavours... delicious!

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