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