Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie.
This is the most basic tomato salad, given the Southeast Asian and Indian name for pickles or side dishes. It is simple to prepare, relies on the best fresh ingredients, and serves as a wonderful garnish or refresher alongside the Tomato Lamb Bredie and in addition to chutney.
Recipe information
Yield
Makes 6 servings
Ingredients
2 large or 3 medium red tomatoes, seeded and diced
2 large or 3 medium yellow tomatoes, seeded and diced
2 tablespoons coarsely chopped red onion
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Coarse sea salt and freshly ground black pepper, to taste
freshly ground black pepper
1 tablespoon chopped basil
Preparation
Place the tomatoes and the chopped onion in a large serving bowl. Add the oil, vinegar, salt, pepper, and basil, toss well, and allow to rest at room temperature for up to 1 hour before serving.
Reprinted with permission from Dinner After Dark: Sexy, Sumptuous Supper Soirées , © October 2002, Colin Cowie, Clarkson Potter
