Cocktail tomato salad, spring onions & parsley

Tomato salad


Serves 4

4 Scotty Brand Cocktail Tomatoes



Sea salt

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 pepper

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  1. 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.
  2. Whisk together the rapeseed oil, red wine vinegar & grated garlic.
  3. 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.
  4. Try adding crumbled Scottish goat’s cheese for a more substantial salad if you wish.
Recipe courtesy of Rukmini Iyer.