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Tomatoes with Sumac Onions and Pine Nuts
Ingredients
  • 1 large banana shallot, peeled and sliced into 1mm-thick pinwheels
  • 1½ tbsp sumac
  • 2 tsp white-wine vinegar
  • Salt and black pepper
  • 700g tomatoes - ideally a mixture of large tiger, green and red plum, and red and yellow cherry
  • 2 tbsp olive oil
  • 15g basil leaves, plus a few extra small leaves to garnish
  • 25g pine nuts, toasted
  • This is my go-to salad right now. Eat it on its own with crusty bread to mop up those gorgeous juices, or as part of a meze-style spread. The quality of the tomatoes you use will make all the difference, so use the ripest and sweetest ones you can find. The addition of a few chunks of ripe avocado is a welcome variation. Serves four.
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