This is the perfect summer salad - it's light, refreshing and delicious. The sweetness of the tomatoes makes a great combo with the tartness of the pickled onion. You can actually pickle the onions for longer than an hour, overnight would be ideal, by leaving them at room temperature.
Preparation Time: 65 minutes
Serves: 4 as a side salad or pasta sauce
Ingredients 2 tomatoes
2 cups cherry tomatoes
1 handful fresh basil
1 tbsp balsamic vinegar
1 tbsp olive oil
1 red onion
1/2 cup apple cider vinegar
1/2 cup water
1 tsp salt
Extra salt and pepper
Mix the apple cider vinegar, water and salt in a small bowl until the salt has dissolved. Peel the red onion and slice thinly. Place in a glass jar and pour over the vinegar mixture. You may need to press down the onion slices with a spoon so that it's all covered by the liquid. Place a lid on the jar and leave at room temperature for at least an hour.
Add more water if the onion isn't covered.
Ten minutes before you're ready to serve your salad, wash and chop your tomatoes. Slice the large tomatoes into eighths and quarter and halve the cherry tomatoes. You can leave some whole, too. Place on a serving platter.
Tear the basil leaves and scatter over the tomatoes. Drizzle with the balsamic vinegar and olive oil.
Top with the pickled onion and season with salt and pepper.
Serve as a side salad, a light lunch or over some pasta.