This is quick tomato salad that I use often to accompany steak and fish. It is at it’s best when it is serve room temperature. The idea of adding steak spices to the tomatoes was taken from Chuck Hughes cook book and it totally works! The pepper, garlic and salt brings out the sweetness of the tomatoes. Feel free to double this recipe and use it on a pizza later in the week or with a simple pasta, olive oil and fresh basil with big chunks of parmesan. Another option for a beautiful appetizer, is to take a half of a big juicy steak tomato cut into big quarters, sprinkle with steak spice, add a beautiful piece of mozarella di buffalo and a nice touch of good olive oil and some fresh basil.
Split your cherry tomatoes in half or in quarters if they are too big and simply toss with remaining ingredients. Enjoy!
- about 20 big cherry tomatoes
- 2 spring onions minced
- 1 tsp of steak spice
- 1 tbsp of olive oil
- 1/2 tbsp of red wine vinegar or 1 tsp of lemon juice