“What’s the different between a fresh tomato salsa and a tomato salad?” Hugh Fearnley-Whittingstall writes in “River Cottage Every Day” (Ten Speed Press, $32.50). “Not much really, but for me, a tomato salsa should always include some kind of raw allium — shallot, onion, green onion — to give it an edge. And if you chopped the tomatoes more finely for this recipe, you’d have a definite salsa, I’d say — perfect for eating with burgers or spicy chicken.”
Tomato Salsa Salad with Capers and Mint
1 pound ripe tomatoes
1 shallot or 1/2 small red onion, very finely chopped
1 to 2 tablespoons tiny capers, rinsed
A small squeeze of lemon juice
2 to 3 tablespoons canola or extra-virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
A tiny pinch of sugar
A few torn fresh mint leaves
Cut the tomatoes into quarters, then halve each quarter crosswise. place in a bowl and lightly stir in the shallot or onion and caper.
Put the lemon juice and oil in a small pitcher, season well, and add the sugar. Whisk together, then drizzle over the tomatoes. Scatter the torn mint leaves over the top and serve.
Makes 4 servings.
From “River Cottage Every Day” by Hugh Fearnley-Whittingstall