About this recipe:This is a great way of making use of tomatoes when they are in-season. Tomatoes, onions and cucumbers are marinated in a wonderful vinaigrette, served on romaine lettuce and then garnished with eggs and anchovies.
8 large tomatoes, cut into wedges
2 red onions, cut into wedges and separated
2 onions, cut into wedges and separated
2 cucumbers, peeled and diced
250ml olive oil
4 tablespoons red wine vinegar
1 teaspoon caster sugar
1 tablespoon finely chopped garlic
2 teaspoons finely chopped fresh oregano
salt and pepper to taste
1 head romaine lettuce, torn into bite-size pieces
2 hard-boiled eggs, sliced
8 anchovy fillets (optional)
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Method Prep:20min › Extra time:8hr chilling › Ready in:8hr20min
In a large bowl, combine tomatoes, red onions, onions and cucumbers. Mix together olive oil, vinegar, sugar, garlic, oregano, salt and pepper. Pour dressing over tomato mixture and toss to coat evenly. Cover and refrigerate overnight.
Arrange lettuce on plates and place marinated tomato salad on top. Garnish with egg slices and anchovies, if desired.