Charred onion & tomato salad

A sandwich sitting on top of a pan on a table Healthy Vegan Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:10 mins
  • Easy
  • Serves 4

A perfect side salad to serve alongside fish dishes or a steak, this onion and tomato salad uses chunky salad onions which won’t wilt once cooked

Nutrient Unit
kcal 81
fat 6g
saturates 1g
carbs 4g
sugars 4g
fibre 2g
protein 2g
salt 0.1g
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  • 2 bunches salad onions , trimmed
  • 270g pack mixed small tomatoes , halved
  • 50g bag watercress

For the dressing

  • 1 salad onion , steeped in vinegar
  • 2 tsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • ½ tsp wholegrain or Dijon mustard
  • good pinch of golden caster sugar


  • STEP 1

Heat a non-stick frying pan until very hot. Cut the salad onions in half lengthways and cook for about 2½ mins each side, cut-side first, until charred and tender. Transfer to a plate while you prepare the rest of the salad.

  • STEP 2
Tomato, pepper & bean one pot

Cook the tomatoes, cut-side down, for 30 secs-1 min until just softened and caramelised, then set aside with the onions.

  • STEP 3

To make the dressing, put all the ingredients into a jar with some seasoning and shake well. When ready to serve, pile the watercress, onions and tomatoes onto a platter. Give the dressing a quick shake, then drizzle it all over the salad.

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