tomato salad with red onion relish and feta
 
 

Lindsey Bareham

Tomato salads are coming thick and fast at my house and this is one of the favourites, often the centrepiece of a light, salady supper. I particularly like it made with thick slices of a meaty, ridged tomato but any size and shape or a mixture works well. The relish is simple to make and stunning, bringing the crunch of raw onion without the harshness. The finale of chunks of Greek feta, creamy, salty black olives and tiny Greek basil leaves is very pretty. I like it with peas and boiled beetroot.

serves 2, prep 20 min

1 red onion
2 tbsp red wine vinegar
1 large ridged tomato, 400g
10 pitted black olives
1 tbsp syrupy balsamic vinegar or ½ (half) tbsp balsamic glaze
3 tbsp best olive oil
200g Greek feta cheese
Greek basil plant

Boil the kettle. Trim and halve the onion through the root. Peel and place flat side down then slice as thinly as possible into half moons. Separate the pieces into a bowl. Cover with boiling water from the kettle, placing a plate on top. Leave for 10 min. Drain, pressing out excess water, return to the bowl and moisten with red wine vinegar. Leave while you prepare everything else; gradually the onion will wilt, turning pale pink.

Cut the core out of the tomato in a pointed plug shape. Halve through cut. Place flat side down on a work surface and slice across the halves. Lay out prettily on a platter or large plate. Scatter olives over the top. Zig zag with balsamico and then olive oil. Break pieces of feta over the salad. Add scoops of drained onion and decorate with basil.