La salade de tomates et courgettes from Magrets & Mushrooms: More Country Recipes from South-West France by Jeanne Strang
More often than not, the tomato is served in salads, sometimes mixed with other summer vegetables.
Ingredients
- olive oil
- pinch of piment d’Espelette
- dash of ground cumin
- salt and pepper
- vinegar
- 2-3 medium-sized tomatoes, chopped
- a few spring onions or 1 large shallot, sliced thinly
- 3 medium-sized courgettes, sliced
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