Low-FODMAP tomato and basil salad

All, Cold food, Little plates

Low-FODMAP | Gluten-Free | Dairy-Free | Vegan 

Ingredients

  • Roughly chopped or whole cherry or baby tomatoes – whatever you have, but the sweeter, riper and more delicious, the better – your salad depends on it!
  • 2 tsp onion-infused olive oil
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1/4 cup fresh basil leaves
  • Salt and pepper

Method

  1. Put the roughly chopped selection of tomatoes, 2 teaspoons of onion-infused oil, 1 tablespoon of olive oil and 1 tablespoon of red wine vinegar in a bowl and season generously with salt and pepper.
  2. Gently toss, then cover and set aside for 1-2 hours to allow flavours to develop. The salt draws out the juice from the tomatoes. Toss every so often to combine flavours.
  3. Stir through basil to serve.