I made another omelette (though with pancetta instead of chorizo this time, all smoky and perfumed) and wanted some sort of side salad to balance it out. I hit upon the idea of juicy tomatoes paired with sharp raw shallot. I didn’t want the onion too raw so I allowed them to break down a little in vinegar for a little while to take the edge. I used a combination of vinegars here, the rice one for a subtle acidity without too strong a flavour to itself, and balsamic for a sweet richness. The harsh onions paired with sweet tomatoes hit all the right buttons as a side to a rich dinner.

Tomato and shallot salad:

2 tomatoes, sliced

4 shallots, sliced

1 teaspoon parsley, finely chopped

2 tablespoons rice vinegar

1 tablespoon balsamic vinegar

Place the shallots in a bowl and cover with the rice vinegar. Allow to marinate for 20 – 30 minutes to tenderise.

Add the remaining ingredients and mix well. Season to taste.