Cherry Tomato Salad

Recipe and Images Kathy Paterson

A bright and cheerful salad, without the need for olive oil (in my view!).

For added flavour and substance, add in some thin slices of cured meat. Pancetta is truly delicious – pan-fry slices until dark golden and crisp then crumble a little before adding to the salad at the last minute.

Serves 4

400g cherry tomatoes, halved
2–3 sticks celery, strings removed with a peeler and finely sliced
4 spring onions, trimmed and finely sliced
1 handful of flat leaf parsley leaves, roughly chopped
1 tbsp roughly chopped feathery fennel fronds, or use dill
1 tsp nigella seeds
1 tbsp sherry vinegar (or an aged balsamic vinegar)
flaky salt, for sprinkling


Put the cherry tomatoes, celery, spring onion and herbs in a shallow serving bowl. Sprinkle over the nigella seeds then drizzle over the vinegar. Sprinkle with the flaky salt.



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