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Tomato Salad

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 Garden tomato salad

This simple salad of ripe tomatoes with fragrant herbs and finely diced shallots makes a refreshing side salad or buffet dish

ingredients

  • 1¼kg-1½ kg ripe tomatoes  - as many colours, shapes, sizes and flavours as you can find
  • 50g mixed soft herb - we used chives, thyme, parsley and mint
  • 5-6 shallots , diced as finely as you can

For the dressing

  • 3 tbsp extra virgin olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp clear honey

Method

  1. Slice the large-to-medium tomatoes and halve the smallest. Pick the leaves from the herbs and roughly chop, then mix the herbs with the shallots.
  2. Choose a large platter and start layering up the tomatoes, mixing colours and sizes. As you finish each layer, scatter with some of the herb-shallot mix and some ground black pepper. Keep layering until everything is used up. Cover and chill for a few hrs. Bring to room temperature 45 mins before serving.
  3. Whisk together the dressing ingredients with some salt, then drizzle over the salad and serve.