Tomato and onion salad

There is nothing quite like tomatoes when they are IN SEASON. Not only are they much cheaper, but they are generally sweeter and more juicy.
I cannot understand why we've never eaten this simple TOMATO AND ONION SALAD before! It was absolutely delicious. We usually have these two main ingredients lurking in the kitchen, but never realised just how well they worked together.
I love red onion, even when it's quite strong, and I was worried that soaking them would take something away. Fear not - the end result speaks for itself.
In my 'yo-yo dieting' days, I used to avoid oils and opt for low-calorie dressings which often contained more sugar. Now I always use good oils in my dressings - not only do they fill me up for much longer, but they taste so good. If you don't have time to make this dressing, then buy ready made. My dressing uses 3 teaspoons of oil between two - that's 60 calories per person, so it's hardly going to break the Calorie Bank.
You could eat this on its own as a first course with some crusty bread to mop up all those wonderful juices. We ate ours with a tandoori chicken breast. It was so delicious we're having it again this week. Here's how we made ours with that all important, colourful dressing.

TOMATO AND ONION SALAD

Ingredients (serves 2)

1 large tomato per person

Large red (or white) onion

For the dressing:

3 teaspoons oil (we used Rapeseed oil)

1 teaspoon white wine vinegar

half teaspoon mustard

sugar or honey (add to your preferred taste)

chopped fresh herbs such as basil and oregano (or dried provencal herbs)

salt/pepper

***

Slice the tomatoes and onion very thinly. We used a mandolin for our wafer thin onion slices.

Place the sliced onions into cold water for around 10 minutes, remove and pat dry.

Whisk the dressing ingredients together (double up on the quantity if you think you'll be using this again soon). Use whatever herbs you have - either dried or fresh. We used fresh basil and oregano today. 

Arrange the tomatoes on a plate and top with the onions. Drizzle with the dressing and season with salt and pepper if needed.

Leave to infuse for 5-10 minutes. 

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REMEMBER: We all have a calorie allowance - do you know yours?

We began our weight loss journey in January 2011 - and began our blog in June 2011. Here's a link to the first post. (here's the link).

We like to post our main meals to show you what CAN be eaten. You won’t find us posting every last morsel though – but we hope this gives you an idea of how far calories can go! I'm currently going through the photographs and replacing them with more website friendly versions which will allow the blog to load quickly. 

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