Purple Tomato & Basil Salad

15 mins

	2 teaspoons wine vinegar, red or white
	4 tablespoons extra virgin olive oil
	1 red onion, thinly sliced
	6 medium kumato tomatoes, chopped
	1 cup purple basil leaves

1.	Whisk together the vinegar and olive oil in a bowl and season with salt and freshly ground black pepper to taste.
2.	Soak the onion in a bowl of cold water for 10 minutes.
3.	Drain well.
4.	Combine the drained onion on a platter along with the tomatoes and top with the basil leaves.
5.	Toss with the dressing just before serving.

Recipes & food styling Fiona Smith, Photography Aaron McLean, Styling Sara Black