Tomato rainbow salad

K33kitchen tomato rainbow salad

I can’t believe it’s October already and autumn has finally arrived. I grow tomatoes on my terrace which have started to ripen in various sizes and colours – red, yellow, and green… they are so gorgeous and make my vegetable patch look lovely and vibrant. Honestly, seeing your homegrown vegetables thrive is so satisfying.

Freshly picked tomatoes that ripen on the vine are typically much sweeter than those bought in the supermarket. Plus, fresh ingredients don’t need lots of complicated cooking methods to make them taste good. Today I am making an easy, bright and colourful tomato salad with homegrown basil. This recipe is incredibly simple yet delightful and refreshing.

Wash and remove all the stems from the tomatoes. Cut them into wedges, or just halve them if small.

K33kitchen tomato rainbow salad

Thinly slice the red onion.

K33kitchen tomato rainbow salad

Arrange the chopped tomatoes and onion on a serving plate.

Combine the extra virgin olive oil and red wine vinegar in a small bowl, then drizzle it over the tomatoes.

K33kitchen tomato rainbow salad

Sprinkle with sea salt, black pepper, fresh basil, and serve.

K33kitchen tomato rainbow salad

Let me know if you try out this recipe. You can leave a comment below, or take a picture and tag it with #k33_kitchen and share it on Instagram! I’d love to see what you come up with. Cheers, hope you enjoy my recipes!

K33kitchen tomato rainbow salad
K33kitchen tomato rainbow salad
K33kitchen tomato rainbow salad

0 0 votes
Rate this recipe

Difficulty: Easy

Serves: 2-4

Prep.: 0 mins | Cook: 10 mins

Ingredients:
  • 400g mixed tomatoes, cut into wedges or halved if small
  • 1/4 small red onion (around 25g), thinly sliced
  • 1-2 tbsp extra virgin olive oil 
  • 1 tsp red wine vinegar 
  • Large pinch black pepper
  • Large pinch sea salt
  • Handful of fresh basil leaves,
Share it:
Instructions:
  1. Arrange the chopped tomatoes and onion on a serving plate.
  2. Combine the extra virgin olive oil and red wine vinegar in a small bowl, then drizzle it over the tomatoes.
  3. Sprinkle with sea salt, black pepper, fresh basil and serve.
You may also like
Black Olive Paste
Black olive paste (tapenade)
Avocado vegan sushi roll
Avocado sushi roll
K33Kitchen vegan wild mushrooms pasta with truffle oil
Vegan wild mushrooms (black trumpet) pasta with truffle oil
Leave a Comments
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments