Salad Burnet & Tomato Salad

Salad Burnet Recipe

Ingredients

  • 1 or 2 tomatoes 1-2 tbsp. salad burnet leaves – young
  • 1 small onion or shallot
  • 1-2 tablespoons of plain yoghurt
  • ½ tablespoon of olive oil
  • Vinegar – a small splash

Salt and pepper This salad can be served as one of a number of salad items, or on a piece of fried bread like an Italian bruschetta, but unheated. The tomatoes should be nice and ripe and only use young burnet leaves.

For a more far-eastern version replace the onion with spring onion, and use some chopped, seeded, green chilli as a garnish, and serve on pitta bread.

Instructions

  1. Begin by skinning the tomatoes by dropping into boiling water for a couple of minutes then peeling.
  2. Next, quarter the tomatoes, de-seed and set aside.
  3. Slice the onion thinly into rings.
  4. Remove any excess stalk material from the burnet leaves, chop finely, and set aside.
  5. Place the yoghurt in a mixing bowl, stir in the oil and a small splash of white wine vinegar.
  6. Add tomatoes, burnet leaves, onion, seasoning to taste, and then serve.

Serves: 2

Further Reading