Ingredients
| ½ small red onion | |
| 3 meaty heirloom tomatoes, skinned, cores removed | |
| 1 cucumber, peeled (and seeded if very seedy) | |
| 2 teaspoons svaneti salt | |
| 2-3 tablespoons cold-pressed sunflower oil | |
| a good handful of purple basil leaves, roughly torn |
Most meals included this salad. At its most basic it was crisp cucumbers (sometimes peeled), meaty dense tomatoes (always peeled) and red onions, often dressed simply with svaneti salt and nutty, cold-pressed sunflower oil. There was an abundance of purple-leafed basil and often the delectable pickled flower buds called jonjoli. Occasionally it was dressed with walnut paste, simply watered down a little to loosen it, and I highly recommend that as an option here, too.
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Instructions
| 1. | Thinly slice the onion and put into iced water while you prepare the remaining ingredients. |
| 2. | Cut the tomatoes and cucumber into large chunks, combine in a large bowl with the drained onion, salt, oil and basil. |
Recipes & food styling Ginny Grant Photography Aaron McLean Styling Jessica Crowe