Tomato salad ‘Maman Blanc’

Tomato salad ‘Maman Blanc’

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Prep: 15 mins 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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (6)

  • 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)
    Tomato

    Tomato

    toe-mart-oh

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

  • 1 banana shallot or small red onion, peeled and finely sliced

For the dressing

  • ½ garlic clove, crushed
  • 1 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 4 tbsp extra virgin olive oil

For the garnish

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

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  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.

  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.

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