Garden tomato salad

Garden tomato salad

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Cooking time

Prep: 20 mins plus 2-3 hrs chilling, no cook

Skill level

Easy

Servings

Serves 6 for a starter or lunch, or 8-10 with other dishes

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

Nutrition and extra info

Additional info

  • Healthy
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving (6)

kcalories
110
protein
2g
carbs
11g
fat
6g
saturates
1g
fibre
4g
sugar
10g
salt
0.1g

Ingredients

  • 1¼kg-1½ kg ripe tomatoes - as many colours, shapes, sizes and flavours as you can find
  • 50g mixed soft herbs - 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

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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.

Recipe from Good Food magazine, June 2014

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