This simple salad of ripe tomatoes with fragrant herbs and finely diced shallots makes a refreshing side salad or buffet dish
Ingredients
- 1.25kg-1.5kg 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
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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.
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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.
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Whisk together the dressing ingredients with some salt, then drizzle over the salad and serve.