You’re probably wondering why there is even a recipe here for tomato salad. A few extra simple steps make all the difference from a soggy mess into something tasty.
We have used heirloom black Russian tomatoes in this dish. Any type of tomato will do, but make sure it is ripe and flavoursome. Consider varying the fresh herbs to whatever you have in the garden. Finely chopped shallots would also be suitable.
The dressing is a little on the generous size, so leave it in a glass jar in the fridge if you end up with too much dressing to tomato ratio (like I did).
parsley, finely chopped
basil, f inely chopped
2 tbsp extra virgin olive oil
1 tsp red or white wine vinegar
- Slice the tomatoes and place them in a colander over a bowl to collect the excess juices. Sprinkle lightly with salt. Leave to drain for 15-30 minutes. Stir occasionally, but there is no need to press them.
- Arrange tomato slices on your serving dish. Top with the parsley and basil leaves.
- Mix the olive oil and vinegar together in a cup and then sprinkle the dressing over the salad.
- Leave to stand at room temperature for at least 10 minutes before serving.