Tomato Salad with Quick-pickled Onions and Basil Dressing – Matt Moran

Serves 4

Preparation Time 15 minutes, plus 3 hours chilling

Tomatoes and basil are one of the most classic food marriages and it’s hard to go wrong when you put these two together. I use a variety of large heirloom tomatoes and cherry tomatoes to get a good mix of shape and colour, but the key is to make sure they’re perfectly ripe and at room temperature. The quick-pickled onions used here are a great fridge staple – you can use them in 3 hours, but they will last a couple of weeks. I also use them on burgers, alongside a barbecued steak, tucked into a sandwich or even through my killer potato salad (see page 164).

  • 1 large handful basil leaves, plus extra
    to serve
  • ½ small garlic clove
  • 80 ml (2½ fl oz/⅓ cup) extra-virgin olive oil
  • Juice of ½ lemon, or to taste
  • 4 large heirloom tomatoes, thickly sliced or cut into wedges
  • 200 g (7 oz) mixed cherry tomatoes, halved or thickly sliced

Quick-pickled onion

  • 1 small red onion, sliced into 3 mm  (⅛ inch) thick rounds
  • 1 garlic clove, peeled and halved
  • 1 small red chilli, split in half
  • 185 ml (6 fl oz/¾ cup) white wine vinegar
  • 1 teaspoon caster (superfine) sugar
  • 1 teaspoon sea salt
  • ½ teaspoon coarsely cracked
  • black peppercorns

 

To make the quick-pickled onion, separate the onion slices into rings, place in a sieve over the sink and slowly pour over hot water from a just-boiled kettle to blanch. Drain well, then place in a sterilised glass jar along with the garlic and chilli. Stir the vinegar, sugar, salt and peppercorns in a jug to dissolve, pour over the onions to cover completely, then seal and refrigerate for at least 3 hours and up to 2 weeks.

 

Combine the basil, garlic and a good pinch of sea salt in a mortar and pestle and pound to a rough paste. Add the olive oil and lemon juice to taste, pound to combine, then season to taste.

 

Arrange the tomatoes on a platter and scatter with some extra basil leaves. Drain some of the quick-pickled onion and scatter over the tomatoes, then drizzle with the basil dressing.

Recipe and images from Australian Food Coast + Country by Matt Moran, published by Murdoch Books

Australian Food Coast + Country – Matt Moran

Matt Moran takes us on a journey through Australia and it’s food landscape with a fantastic range of recipes to complement our resources.

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