At the end of April, when the barbecues are smoking in the plots, the fried meat needs a fresh contrast. Store-bought sauces often overwhelm the smoky taste, and the usual cuts are no longer surprising. A homemade appetizer made from tomatoes and herbs solves this problem: it refreshes the taste buds, relieves the heaviness after a fatty barbecue, and is assembled from what is already in the refrigerator.
You will need:
Tomatoes – 400 g
Red onion – 1 medium head
Garlic – 2 cloves
Walnuts – 30 g
Fresh cilantro – 1 small bunch
Vegetable oil – 2 tablespoons
Lemon juice or light vinegar – 1 tablespoon
Salt, black pepper and a pinch of sugar – to taste
How to cook:
- Cut the tomatoes into large slices, remove excess liquid with a spoon so that the appetizer does not drip.
- Cut the onion into thin half rings, cover with ice water for 5 minutes, then squeeze. This will take the harshness out and leave a nice crunch.
- Finely chop the garlic and nuts with a knife, chop the cilantro without crushing it into dust to preserve the aroma.
- Mix oil, lemon juice, salt, pepper and sugar until smooth.
- Combine vegetables, herbs and dressing in a deep bowl, mix gently with a spatula.
- Let the dish sit at room temperature for 10-15 minutes to allow the flavors to meld.
- Serve with hot meat, warm pita bread, or simply as an independent plate on the table.
Bon appetit!
