Tricolor Salad Recipe

Ingredients

• 1 small red onion, thinly sliced

• 6 large full-flavored tomatoes

• extra virgin olive oil, to sprinkle

• 50g/2 oz rocket or watercress, chopped

• 175g/6 oz mozzarella cheese, thinly sliced

• salt and ground black pepper

• 30ml/2 tbsp pine nuts (optional), to garnish

Serves 4-6

Method:

1. Soak the onion slices in a bowl of cold water for about 30 minutes, then drain and pat dry. Skin the tomatoes by slashing and dipping briefly in boiling water. Remove the cores and slice the flesh.

2. Arrange half the sliced tomatoes on a large platter or divide them among small plates.

3. Sprinkle liberally with olive oil, then layer with the chopped rocket or watercress and soaked onion slices, seasoning well with salt and pepper. Add the cheese, then sprinkle over more oil and seasoning.

4. Repeat with the remaining tomato slices, salad leaves, cheese and oil.

5. Season well to finish and complete with some oil and a good scattering of pine nuts, if using. Cover the salad and chill in the fridge for at least 2 hours before serving.

Notes : When lightly salted, tomatoes make their own dressing with their natural juices. The sharpness of the rocket or watercress offsets them wonderfully.