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Griddled Potato, Tomato and Red Onion Salad
Introduction from Sophie Grigson
A delightfully fresh but hearty summer salad.
Ingredients
Method
Begin by mixing the sliced onions with the salt, vinegar and sugar. Leave for ½–1 hour, stirring occasionally, then squeeze the now floppy onions with your hands and place in a salad bowl. Reserve the juices.
Preheat a ridged griddle. Peel the cooked potatoes and slice them about 1cm (½in) thick. When the griddle is hot, brush it lightly with a little oil. Brush each side of each potato slice with oil and griddle until striped with dark marks on either side. Alternatively, you can grill or barbecue them.
Add the grilled potato slices to the onions, together with the tomatoes, mixed herbs and the juice from the onions. Mix and season with pepper, but no more salt. Just before serving, stir in the sunflower or olive oil.
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