Tomato red onion and herb salsa
This is a great little side dish that’s takes minutes to make and goes with a multitude of dishes. I originally created it as something easy to serve alongside a curry as it’s fresh and light with zing, and when mint is used this also creates a cooling effect. It also goes nicely with a piece of meat or fish. When made with coriander it goes particularly well with a simple dal and as already mentioned, mint is great if serving with a spicy curry.. Omit the garlic oil and replace with extra virgin olive oil if you’ve got a hot date or important meeting the following day.
1 small red onion (100-150g)
250g cherry tomatoes (I like using the plum type)
20g herbs either coriander (leave plus stalk) or mint leaves
2 tbsp garlic oil (I like this one)
Juice of 1 lime
½ tsp salt
Serves 4 as a side dish
Peel the onion, chop it in half then cut very thin slices so you have nice semi-circular pieces of onion. Use a mandolin if you can’t slice it thin enough. The thinner the better.
Soak the onion in a bowl of cold water for 15 minutes. This helps get rid of that overbearing raw onion taste
Chop the cherry tomatoes into halves or quarters, place in a your desired serving dish
If using coriander, pick the leaves from the coriander stalk and chop medium to fine, then chop the coriander stalk finely. If using mint, chop the mint leaves to a medium dice, too fine and I find you loose the mint essence. Add chopped herb to the tomatoes
Drain the onions and add to the tomatoes and herbs
Add garlic oil, lime juice and salt. Stir and let it sit for 10 minutes before serving. The acid in the lime juice start to break down the tomatoes almost cooking them slightly. The resultant juice is delicious.
Serve at room temperature. Make sure you mix it well before serving.