Tomato and Red Onion Salad

I think it's nice when you are entertaining to have a selection of salads rather than a hug bowl of mixed salad. It suggests that more thought has gone into the meal and also seperates ingredients if you have fussy eaters coming. This salad will only work if you use good quality tomatoes. I prefer large beef tomatoes when they are available but have used cherry plum tomatoes here because they are available and so full of flavour. Tomatoes should be a deep red colour and should smell wonderful. Pale orange watery tomatoes should be left firmly on the shelf. Sometimes you really do get what you pay for.

Tomato and Red Onion Salad
Serves 2-3 - 0 pts each

2-3 Beef tomatoes depending on size (or a punnet of cherry tomatoes)
1 medium red onion
Balsamic Vinegar
Fresh Basil leaves (optional)
Sea Salt
Black Pepper

Slice the tomatoes, or half in the case of the cherry tomatoes. Lay on a shallow dish. Thinly slice the red onion into rings and scatter over the tomatoes. Add torn basil leaves if required and drizzel with balsamic vinegar. Season with salt and pepper.

This salad is better prepared a little in advance and served at room temperature so that the full flavour of the tomatoes develops.