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Grazia's Tomato Salad

by , featured in The Palomar Cookbook
Published by Mitchell Beazley
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Introduction

We make this salad exactly how my grandma Grazia used to make it. It’s spicy and sour, and totally addictive. I like to have it with merguez sausages, but it also works really well with fish and seafood. Just make sure to pair it with a strongly flavoured protein — one that can put up a good fight in the face of the intensity of this salad. When all’s said and done, my favourite way to eat it is simply with some plain white rice.

Image of The Palomar's Grazia's Tomato Salad
Photo by Helen Cathcart

Ingredients

Serves: 4

  • 7 - 8 firm tomatoes (cut into 1cm cubes) and keep all the juice/pulp that is left on the chopping board from cutting (that's the secret of this salad!)
  • 1 large fresh green chilli (deseeded and finely chopped - include the seeds if you like it extra hot) plus a few slices to garnish
  • 1 unwaxed lemon (first sliced into rounds 1cm thick, then deseeded and cut into 1cm cubes, including the rind)
  • 1 bunch fresh coriander (roughly chopped)
  • 1 small red onion (chopped into small cubes)
  • 2 tablespoons fresh lemon juice
  • 50 millilitres olive oil
  • salt (to taste)

Method

Grazia's Tomato Salad is a guest recipe by The Palomar so we are not able to answer questions regarding this recipe

Mix all the ingredients together in a bowl, leave the salad to sit for 5–10 minutes, garnish with a few chilli slices before serving.

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