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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.
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.