Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Pickled onions
Salad
How it's done
Pickled onions
Bring the vinegar to the boil, add the sugar and salt, dissolve while stirring. Place the onions in a small bowl, pour the pickling liquid over the top, cover and leave to cool, chill for approx. 8 hrs. or overnight.
Salad
Plate up the tomatoes, nectarines and burrata, top with the pickled onions and raspberries. Drizzle with oil, season and garnish with basil.
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