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Garden tomato salad

Garden tomato salad

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  • Preparation and cooking time
    • Prep:
    • plus 2-3 hrs chilling, no cook
  • Easy
  • 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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving (6)
HighlightNutrientUnit
kcal110
low infat6g
saturates1g
carbs11g
sugars10g
fibre4g
protein2g
salt0.1g
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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

  • STEP 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.

  • STEP 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.

  • STEP 3

    Whisk together the dressing ingredients with some salt, then drizzle over the salad and serve.

Goes well with

Recipe from Good Food magazine, June 2014

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Overall rating

A star rating of 4.8 out of 5.5 ratings
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