TOMATO SALAD WITH QUICK-PICKLED ONION & BASIL DRESSING

Prep: 15 mins + 3 hrs chilling. Serves 4.

1 large handful basil leaves, plus extra to serve

½ small clove garlic

⅓ cup (80ml) extra-virgin olive oil

Juice of ½ lemon, or to taste

4 large heirloom tomatoes, thickly sliced

or cut into wedges

200g mixed cherry tomatoes, halved or

thickly sliced

Quick-pickled onion

1 small red onion, sliced into 3mm rounds 1 clove garlic, peeled and halved

1 small red chilli, halved lengthways

¾ cup (185ml) white-wine vinegar

1 tsp caster sugar

1 tsp sea salt

½ tsp black peppercorns

To make quick-pickled onion, separate onion slices into rings, place in a sieve set over the sink and slowly pour hot water from a just-boiled kettle over to blanch. Drain well, then place in sterilised glass jar along with garlic and chilli. Place vinegar, sugar, salt and peppercorns in a jug, stir until salt and sugar have dissolved, then add enough pickle mixture to onions to cover completely. Seal and refrigerate at least 3 hrs, up to 2 weeks.

Combine basil, garlic and a good pinch sea salt in a mortar and pestle and pound to a rough paste. Add olive oil and lemon juice to taste, pound to combine and season to taste.

Arrange tomatoes on a platter and scatter with extra basil leaves. Drain some of the pickled onion and scatter over tomatoes, then drizzle with basil dressing.