Name: Garden tomato salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 6 for a starter or lunch, or 8-10 with other dishes
Cuisine: British
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; 3 tbsp extra virgin olive oil; 3 tbsp white wine vinegar; 1 tbsp clear honey

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Garden tomato salad

Garden tomato salad

Sarah Cook

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Serves 6 for a starter or lunch, or 8-10 with other dishes

Easy

Prep: 20 mins

plus 2-3 hrs chilling, no cook

A star rating of 4.8 out of 5.8 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving (6)

kcal110
fat6g

low
saturates1g
carbs11g
sugars10g
fibre4g
protein2g
salt0.1g

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.

Recipe from Good Food magazine, June 2014

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A star rating of 4.8 out of 5.8 ratings

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