Here's how to make Hetty McKinnon’s Bloody Mary Tomato Salad:

FOR THE SALAD:
2 celery stalks, thinly sliced
1 small red onion or shallot, thinly sliced
1 tablespoon lemon juice (from ½ small lemon)
¼ teaspoon granulated sugar
Kosher salt (such as Diamond Crystal)
2 pounds ripe tomatoes (any variety), cut into roughly 1 to 2-inch pieces
½ teaspoon black pepper
Handful of chopped parsley

FOR THE DRESSING:
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1½ to 2 teaspoons hot sauce, preferably Tabasco
1 clove garlic, grated
½ teaspoon celery salt
2 tablespoons extra virgin olive oil

PREPARATION:
Step 1
Place celery and red onion in a bowl, and add lemon juice, sugar and ¼ teaspoon of salt. Toss and leave to soften for 5 to 10 minutes while you prepare the rest of the salad.

Step 2
To make the dressing, combine the soy sauce, balsamic vinegar, hot sauce, garlic, celery salt and olive oil in a bowl and stir to combine.

Step 3
Tip the celery and red onions into a colander and allow to drain. Squeeze out any excess liquid.

Step 4
Place the tomatoes in a large bowl and add the celery and onion. Add the dressing, along with the black pepper; stir gently to combine. Taste and season with more salt, if needed. To serve, top with parsley.