1 kg ripe tomatoes
3 green spring onions, finely sliced
¼ cup coarsely chopped fresh parsley
1 tbsp chopped fresh oregano
⅓ cup extra virgin olive oil
1 clove garlic, crushed
¼ cup white wine vinegar
1 tsp fennel seeds
1 tsp caster sugar
¼ tsp dried chilli flakes
Salt and pepper, to taste
- To make dressing, whisk all ingredients in a jug until well combined.
- Cut tomatoes into wedges. Cut wedges in half crossways. Place in a large bowl with onions. Pour over dressing. Toss well. Refrigerate, covered, for up to 2 hours.
- Before serving, add parsley and oregano to tomatoes. Season with salt and pepper. Toss well.