Tomato salad with snow peas

Ingredients for 4 servings:

• 500 g sugar snap peas
• 4 large tomatoes, ripe
• 1 large onion(s)
• 2 cloves garlic
• 1 small pepperoncini
• 6 basil leaves
• 2 tbsp vinegar (red wine vinegar)
• 1 tbsp oregano, finely chopped
• 6 tbsp extra virgin olive oil
• ½ tsp thyme, fresh

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the snow peas and remove the strings. Cook the snow peas in boiling salted water for 6-8 minutes until al dente, then immediately rinse under cold water and drain. Wash and halve the tomatoes. Squeeze the halves slightly, cut into not too thick wedges and sprinkle with a little salt. Peel and halve the onion and cut into thin strips. Peel and finely chop the garlic cloves. Halve the chili pepper, remove the seeds, wash and cut into tiny cubes. Wash the basil leaves and let them dry on kitchen paper. For the sauce, mix the vinegar with a little salt. Add the chili pepper, oregano and garlic, whisk in the oil and thyme. Drain the tomatoes and toss with the snow peas and the strips of onion. Add the sauce and mix thoroughly. Or arrange the salad on plates and drizzle with the sauce. Serve sprinkled with basil.