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Tomato Salad with Nectarine, Pomegranate, Onion, Red Pepper, and Chilli
I love this fresh, almost-fruit salad – and with a bit more chopping it becomes a salsa. It goes fantastically well with an omelette if you want a very low-calorie-dense breakfast.
- 4 handfuls of cherry tomatoes
- 1 red pepper
- 1 smallish red onion
- Half a nectarine
- Seeds from half a pomegranate
- 1 small red chilli
- Lemon zest
- 2 teaspoons olive oil
- Salt and Pepper
- Optional: a few leaves of basil or mint
- Roughly chop the tomatoes.
- Finely dice the pepper, onion, nectarine, and chilli.
- Roughly chop the herbs if you are using them.
- Put it in a bowl and add the pomegranate seeds.
- Zest the lemon over it.
- Add the salt, pepper, and olive oil, and mix well.
Diva notes.
Serving
If you are not in the mood for eggs, it is delicious with a dollop of yogurt, or some cannellini or borlotti beans.
Lemons
I always come back from Italy with Amalfi lemons. Their unwaxed, knobbly skin gives the most delicious zest. I like to peel it with a potato-peeler and then chop it finely. Otherwise I might use a Microplane grater or a zester. If you don’t already have a Microplane grater, go out and get one now. Life is quite hard enough without having to cope with kit that is better at grating knuckles than lemon… ginger… nutmeg… Parmesan, or any other grateable essential to making food taste good.
Chilli
Breakfast is no time to subject your digestive system to a Scotch Bonnet or other annihilatingly hot chilli. Choose a mild one or leave it out. I really like using the round, mild Italian chillies that are in season right now.
Nectarines
Use peach if you have no nectarines.
And if you have no pomegranates to hand, your breakfast will not be ruined if you leave them out.
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