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Tomato salad ‘Maman Blanc’

Tomato salad ‘Maman Blanc’

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • plus 1 hr marinating, no cook
  • Easy
  • Serves 4 - 6

Use sweet, ripe tomatoes in this simple yet delicious side dish, lightly dressed with garlic, basil and olive oil

  • Vegetarian
Nutrition: per serving (6)
NutrientUnit
kcal98
fat8g
saturates1g
carbs4g
sugars4g
fibre2g
protein1g
salt0.6g
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Ingredients

  • 800g tomatoes (Coeur de Boeuf or Marmande), destemmed and cored (see tip, below left)
  • 1 banana shallot or small red onion, peeled and finely sliced

For the dressing

For the garnish

  • 6 basil or flat-leaf parsley sprigs, leaves picked and torn or roughly chopped

Method

  • STEP 1

    Cut the tomatoes across into slices, about 5mm thick. Arrange them in a shallow oval serving dish, scatter over the shallots and season with 4 pinches of sea salt. Set aside.

  • STEP 2

    To make the dressing, mix together the garlic, wine vinegar, Dijon mustard and 1 tbsp warm water. Add the oil slowly, whisking constantly, then whisk in another 1 tbsp warm water to emulsify and thin the dressing. Season with sea salt and pepper. Spoon the dressing over the tomatoes and leave to marinate for about 1 hr at room temperature. Scatter over the herbs to serve.

RECIPE TIPS
CHOOSING TOMATOES

The success of this salad will depend on the ripeness and quality of the tomatoes. The salt will season and also lightly cure the tomatoes, creating a pool of jus at the bottom of the dish. 

Goes well with

Recipe from Good Food magazine, September 2014

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Overall rating

Rating: 5 out of 5.2 ratings

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