Garlicky tomato salad

Garlicky tomato salad


1 person made this

About this recipe: When tomatoes are at their peak of sweetness, this salad is particularly delicious. It's eye-catching too if you make it with a mixture of different-coloured tomatoes. New varieties are coming on the market all the time – look for yellow cherry tomatoes as well as small red or yellow pear-shaped plum tomatoes.

Azmina Govindji

Serves: 4 

  • 1 large soft lettuce, large leaves torn into smaller pieces
  • 4 large or 6 small ripe plum tomatoes, about 500 g (1 lb 2 oz) in total, sliced
  • 20 cherry tomatoes, about 225 g (8 oz) in total, halved
  • 16 fresh basil leaves
  • 1½ tbsp toasted pumpkin seeds
  • 1½ tbsp toasted sunflower seeds
  • Garlic vinaigrette
  • 1 small garlic clove, very finely chopped
  • 1½ tsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • salt and pepper

Prep:15min  ›  Ready in:15min 

  1. To make the garlic vinaigrette, whisk together the garlic, vinegar, oil, and salt and pepper to taste in a small mixing bowl.
  2. Place a layer of lettuce leaves on a serving platter or on 4 plates and arrange the sliced tomatoes and then the cherry tomatoes on top. Drizzle over the vinaigrette.
  3. Scatter the basil leaves and the pumpkin and sunflower seeds over the tomatoes, and serve at once.

Some more ideas

For a tomato and black olive salad, slice about 550 g (1¼ lb) ripe tomatoes, preferably beefsteak, and arrange on a serving platter. Top with 100 g (3½ oz) thinly sliced spring onions and drizzle over 1 tbsp extra virgin olive oil and the juice of ¼ lemon. Arrange 8 black olives, halved and stoned, on top and sprinkle with 2 tbsp chopped parsley. * Make a salad of fresh and sun-dried tomatoes. Cut 6 ripe plum tomatoes into thin wedges and put them in a mixing bowl. Thinly slice 3 sun-dried tomatoes and add to the bowl. Make a vinaigrette by whisking 1½ tbsp of the oil from the jar of sun-dried tomatoes with 1½ tsp wine vinegar and seasoning to taste. Drizzle over the tomatoes and marinate briefly. Arrange 100 g (3½ oz) rocket on 4 plates and divide the tomatoes among them. Sprinkle with 2 tbsp toasted pine nuts and serve. * Try a cherry tomato and sugarsnap peas salad. Trim 250 g (8½ oz) sugarsnap peas and steam for about 3 minutes or until tender but still crisp. Refresh under cold running water, then cool. Mix with 375 g (13 oz) cherry tomatoes, halved if large, and 6 thinly sliced spring onions. Make the garlic vinaigrette as in the main recipe and drizzle it over the tomatoes and peas. Add 3 tbsp chopped fresh mint, or 1 tbsp each chopped fresh tarragon and parsley, and toss to mix.

Plus points

Pumpkin seeds are one of the richest vegetarian sources of zinc, a mineral that is essential for the functioning of the immune system and for growth and wound healing. They are a good source of protein and unsaturated fat and a useful source of iron, magnesium and fibre. * Tomatoes are a rich source of vitamin C, important for maintaining immunity and healthy skin. The vitamin C is concentrated in the jellylike substance surrounding the seeds.

Each serving provides

Excellent source of niacin, vitamin A, vitamin B1, vitamin B6, vitamin C, vitamin E. Good source of copper, folate. Useful source of iron, zinc.

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