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Tomato & coriander salad

Tomato & coriander salad

Meliz Berg looks forward to eating this whenever she visits her Auntie Meyrem in Cyprus. The combination of perfectly ripe tomatoes, the zesty tang of freshly squeezed lemon juice and a favourite Cypriot salad herb – coriander – is simple yet unbeatable for summer eating.

4.5 out of 5 stars(2) Rate this recipe
Gluten freeVeganHealthyLow in saturated fat
  • Serves4
  • CourseStarter
  • Prepare10 mins
  • Cook-
  • Total time10 mins

Ingredients

  • 450g pack classic vine tomatoes
  • 1 large continental salad onion, very thinly sliced
  • 2 x 25g packs coriander, stalks and leaves finely chopped
  • ½ tsp sea salt flakes
  • 1 lemon, juice
  • 3 tbsp extra virgin olive oil
  • 4 Flatbreads, to serve (optional)

Method

  1. Core each tomato, then cut into 1cm chunks. Tip into a shallow salad bowl or lipped platter. Add the salad onion and coriander, sprinkle over the sea salt flakes, drizzle over the lemon juice and oil, then gently toss everything together. Serve straight away, with flatbreads, if liked, to scoop up all the juices.

And to drink...

If you fancy a summery rosé, M de Minuty Provence Rosé, France, is aromatic and zesty.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

543kJ/ 131kcals

Fat

11g

Saturated Fat

1.6g

Carbohydrates

3.8g

Sugars

3.8g

Fibre

1.6g

Protein

1g

Salt

0.7g

Rating details

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