Coriander is a versatile herb that adds great flavours to dishes from soups, stir fries to rice congee. I always try to keep some coriander in my fridge for soups and Asian dishes. But, coriander goes mushy and lifeless very quickly. I find that leaving store-bought coriander on the kitchen bench for a few hours to dry and wrapping it in newspaper before storing it in the fridge make it lasts a little longer.
I made this easy tomato, coriander and onion salad as a way to use up some of the leftover corianders in my fridge before they spoiled.The result is a very light and flavoursome salad that can easily be served as a side dish or even enjoyed as a midday snack.
To prepare the salad, chop 3 medium tomatoes (not too ripe) into thin slices. Chop 1 small brown onion into thin slices. Chop 25 stalks coriander/cilantro finely. Place all ingredients in a large bowl. Add 1 teaspoon white wine vinegar or juice from half a lemon/lime. Add 1 tablespoon extra-virgin olive oil. Add ¼ teaspoon sugar. Add salt and pepper to taste. Toss and make sure that all the ingredients are well mixed. Cover the bowl and store in the fridge for around 1 hour to develop the flavour.