Tomato Salad with Green Olives and Red Onion

Nothing to me says the Mediterranean more than tomatoes, olives and onion. These three are the absolute combination in my eyes. Sweet, juicy tomatoes alongside sharp savoury onion and salty green olives create a perfect harmony of fresh, healthy flavours. I can tell the winter is behind us here in Sydney, as my body comes out of hibernation and actually starts to crave lighter, fresher food. I love this. Plate salads that concentrate on just a few flavours to me are so much more interesting than the type of salad that just throws ingredient after ingredient into the mix, hoping for the best – this way we’re not only simple, we’re big on flavour and big on health! Perfect.

2 large tomatoes (thinly sliced)
1 small red onion (halved and thinly sliced)
1/2 lemon (juice of)
2 tablespoons white wine vinegar
1/3 cup green olives (thinly sliced)
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh mint (alternatively oregano, tarragon or thyme)
extra virgin olive oil
salt & pepper

Arrange the tomato slices on a serving plate in one layer. Mix the onion with 1 tablespoon of the lemon juice and then scatter over the tomatoes. Scatter over the sliced olives. Mix together the remaining lemon juice with about 2 tablespoons of extra virgin olive oil then drizzle over the salad. Lastly season with a little salt and freshly ground black pepper then sprinkle over the fresh herbs.

Perfect alongside fish, poultry and meat.

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