Tomato Red Onion And Rocket Salad With Fried Egg Grilled Chorizo And Grilled Provoleto Crostini Food

SOURDOUGH, GRILLED TOMATO, RED ONION AND BLUE CHEESE

Steps:

• Brush the tomatoes and onion slices with oil, sprinkle with oregano and season with salt and pepper. Grill the vegetables quickly on both sides until nicely charred.
• Toast slices of sourdough in a toaster or under a broiler. Spread a light coating of soft butter on the toast, sprinkle the chopped rosemary on the buttered bread and dust lightly with black pepper.
• Make the sandwiches by layering the arugula leaves, grilled tomato and onion on half of the slices of toasted sourdough. Reserve the unfilled bread for the tops of the sandwiches.
• Spread the crumbled blue cheese on top of the vegetables and quickly run the open sandwiches under a broiler. Top with another slice of toasted bread and serve.

SIMPLE TOMATO SALAD

Steps:

• Wash the tomatoes and cut to roughly the same size - halve cherry tomatoes and chunkily dice or wedge big ones. Stir in the red onion. Whisk together mustard, vinegar and honey with some seasoning. Stir through the dressing up to two hours ahead of serving.

TOMATO AND RED ONION SALAD

Steps:

• Gently toss together tomatoes, onion, parsley, and salt in a large bowl; season with pepper. Drizzle in oil, and toss to combine. Let stand 10 minutes before serving.

TOMATO & ONION SALAD

Steps:

• Pour boiling water over the onion and leave for 10 mins.
• Arrange the tomatoes and cucumber (if using) on a plate, then scatter over the drained onions.
• Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.
• This can be prepared and chilled up to 1 hr ahead, but dress just before serving.