Tomato & Celery Salad From Giglio Island
Photography: LAUREN BAMFORD; EMIKO DAVIES
Soups & Salads
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Tomato & Celery Salad From Giglio Island

This bright, refreshing salad is perfect for summer – either just on its own or as a side dish to some simply grilled fish. The crunch of celery and the softness of the tomatoes are wonderful, but the celery leaves are clearly the unsung hero. Treated almost like a herb, pick a nice stalk of celery that’s young and tender with healthy leaves. It’s also a good one to prepare in advance to give the flavours a chance to mingle.
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Photography: LAUREN BAMFORD; EMIKO DAVIES

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Serves
4
Total Time
10 Minutes
Ingredients
2 spring onions or ½ red onion, finely sliced
4 young celery stalks with leaves, finely sliced
4 large tomatoes, diced
2-3 tbsp of extra-virgin olive oil
1.5 tbsp of red wine vinegar
1 handful flat-leaf (Italian) parsley, finely chopped
Method
Step 1

Put the sliced spring onions or red onion in a bowl of cold water for 10 minutes.

Step 2

Put the sliced spring onions or red onion in a bowl of cold water for 10 minutes. Drain, then toss together with the celery and tomatoes.

Step 3

Dress with olive oil and vinegar and season with salt and pepper about 30 minutes before you want to serve it. This gives the ingredients a bit of time to get to know each other. Finally, toss through the parsley and serve.

Recipe courtesy of Acquacotta by Emiko Davies (Hardie Grant, £26), Photography © Lauren Bamford, Emiko Davies.

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