2 teaspoons wine vinegar, red or white
4 tablespoons extra virgin olive oil
1 red onion, thinly sliced
6 medium kumato tomatoes, chopped
1 cup purple basil leaves


1.Whisk together the vinegar and olive oil in a bowl and season with salt and freshly ground black pepper to taste.
2.Soak the onion in a bowl of cold water for 10 minutes.
3.Drain well.
4.Combine the drained onion on a platter along with the tomatoes and top with the basil leaves.
5.Toss with the dressing just before serving.

Recipes & food styling Fiona Smith, Photography Aaron McLean, Styling Sara Black

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