Tomato and Dill Salad

 

Ingredients

Half a red onion
4 to 6 tomatoes
2 cloves of garlic
Rock salt and freshly ground black pepper to taste
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1 red bell pepper, seeded and cut into 1-inch chunks
Half a cucumber, thinly sliced
1 cup green olives, pitted
1/4 cup fresh dill, roughly chopped


Method

1. Finely slice the red onion and put the slices in a bowl of cold water while cutting up the rest of the vegetables. Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.

2. Place the garlic, a pinch of rock salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.

3. Add the red onion, red pepper, cucumber, olives, and herbs and let marinate for at least 20 minutes in the fridge. Add the tomatoes and toss gently to combine. Add rock salt and pepper to taste.