Cocktail tomato salad, spring onions & parsley
4 Scotty Brand Cocktail Tomatoes
20ml rapeseed oil
1 tablespoon red wine vinegar
½ garlic clove, grated
2 spring onions, finely sliced
Small handful flat leaf parsley, roughly chopped
Freshly ground black pepperPrint Recipe
- Slice the tomatoes into thick rounds and sprinkle each round with sea salt. Place in a colander and leave for 20 minutes – this will let the flavour intensify.
- Whisk together the rapeseed oil, red wine vinegar & grated garlic.
- Toss the tomatoes with the dressing and check for seasoning. Pile onto a plate and top with the spring onions, flat leaf parsley and freshly ground black pepper.
- Try adding crumbled Scottish goat’s cheese for a more substantial salad if you wish.