Tomato Salad (Recipe from 1892)

Tomato Salad (from 1892) >>>

New Zealand Mail, 9 December 1892, Page 16

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Tomato Salad (Metric Version)

1. Tomatoes: Peel the skin with a knife, cut each in half, and squeeze out some juice. Then chop into small pieces.

2. Seasoning:

   • Salt: About 1 to 2 grams (a pinch or to taste)

   • Pepper: About 1 gram (a pinch or to taste)

3. Dressing:

   • Olive oil: 15-30 ml (1 to 2 tablespoons)

   • Vinegar: 15 ml (1 tablespoon), typically wine vinegar or balsamic

4. Aromatics:

   • Minced onion: 30 grams (about 1 small onion)

   • Shallot: 15 grams (about half a small shallot), minced

   • Garlic: A small amount, about 1 gram (half a clove), minced

5. Herbs:

   • Finely chopped parsley: 5 grams (about 1 tablespoon)

Combine all ingredients in a salad bowl, mix well, and let sit briefly to allow flavors to blend.