Nigella Lawson’s tomato and horseradish salad

Serves 4 to 6

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1/4 cup
finely grated horseradish root
2 tbsp
raw unfiltered apple cider vinegar
3 tbsp
regular olive oil
1 tsp
sea salt flakes or kosher salt
a pinch sugar
1 1/4 lbs (3 1/4 - 4 cups)
chery or grape tomatoes
small bunch
Italian parsley, leaves removed and very roughly chopped (1 cup, loosely packed)


  • Stir the grated horseradish and vinegar together in a small bowl, then add the oil, salt, and sugar and whisk a little with a fork, just to combine. Cover with plastic wrap and let stand for a while, if time permits.
  • Tumble the halved tomatoes into a large mixing bowl, add the dressing, and mix everything gently but thoroughly together. Cover the bowl with plastic wrap and leave for 30–60 minutes, by which time the tomatoes will have given out their fruity juices, which duly mingle with the fierceness of the horseradish.
  • Toss the tomatoes tenderly in their bowl, then add the parsley leaves and toss again gently. Decant to a smaller serving bowl or a large plate and take to the table.

Excerpted from At My Table by Nigella Lawson. Copyright © 2017 by Nigella Lawson. Photography copyright © 2017 by Jonathan Lovekin. Published byAppetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.


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