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Simple tomato and onion salad with vincotto dressing

You'll need

½ Tuscan red onion or 2 red shallots, thinly sliced into rings 2 heirloom oxheart tomatoes, sliced 2 vine-ripened tomatoes, sliced 400 gm mixed baby tomatoes, such as Kumato, yellow cherry and red cherry 1 cup purple or green basil leaves, coarsely chopped   Vincotto dressing 60 ml (¼ cup) extra-virgin olive oil 1 tbsp vincotto 3 tsp cabernet vinegar


  • 01
  • Combine onion (or shallot) in a bowl with enough iced water to cover, stand for 10 minutes, then drain.
  • 02
  • Arrange tomato slices on a platter, top with mixed tomatoes, onion and basil, and season to taste.
  • 03
  • For dressing, whisk ingredients in a bowl to combine, drizzle over salad and serve.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.

A light salad is just the thing alongside hearty, smoky barbecued meats, and what better way to present summer's tomatoes, than in a simple salad.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Pale, dry pinot noir rosé.

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