Garden tomato salad

Garden tomato salad

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


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

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving (6)

  • kcal110
  • fat6g
  • saturates1g
  • carbs11g
  • sugars10g
  • fibre4g
  • protein2g
  • salt0.1g
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  • 1¼kg-1½ kg ripe tomatoes - as many colours, shapes, sizes and flavours as you can find



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 50g mixed soft herb - we used chives, thyme, parsley and mint
  • 5-6 shallots, diced as finely as you can



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

For the dressing

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


  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.

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