Tomato Salad

with sweet onions & lancashire cheddar

Chop the tomatoes into assorted sized pieces and place in a bowl. Finely chop the chives and thyme and thinly slice the sweet onion, add to the bowl along with the garlic using a garlic crusher and and season well. It is best if your tomatoes are room temperature.

Now with your fingers or large spoons toss the tomatoes gently, ensuring the juicy seed part does not all fall away from the flesh. The idea is to get the garlic and herbs mixed through evenly keeping the tomatoes as intact as possible.

Crumble the cheese over on top along with any thyme flowers and chive petals if your plants are flowering at the time and serve.


This dish can be used many ways such as a side at a bbq, on a slice of sour dough as a bruschetta or even by removing some of the moisture putting in a pastry casing for a summer tart.

It is actually the onions that make or break this dish, you really want them to be sweet and mellow. Hotter climates produce such a variety so would be an idea to source from a region such as Spain or better still Portugal. I have memories of eating salads with onions that I probably could have eaten like an apple!

Tão doce!

Leaving to stand for 30 minutes to an hour, with a quick muddle before serving, will actually improve the dish as will allow all the juices and flavours to marry together, perfect for mopping up with some dry bread!

Saunton Sands, Devon
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