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Garden tomato salad

This simple salad of ripe tomatoes with fragrant herbs and finely diced shallots makes a refreshing side salad or buffet dish

  • Prep: 20 mins
    plus 2-3 hrs chilling, no cook
  • Serves 6 for a starter or lunch, or 8-10 with other dishes
  • Easy
  • Serves 6 for a starter or lunch, or 8-10 with other dishes
  • Easy
  • Calories 110
  • Carbohydrates 11
  • Saturated Fat 1
  • Sugar 10
  • Protein 2
  • Fat 6
  • Fibre 4
  • Salt 0.1

Nutrition per serving

  • Calories 110
  • Carbohydrates 11
  • Saturated Fat 1
  • Sugar 10
  • Protein 2
  • Fat 6
  • Fibre 4
  • Salt 0.1

Ingredients

  • 1¼kg-1½ kg ripe tomatoes - as many colours, shapes, sizes and flavours as you can find
  • 50g mixed soft herbs - 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

Method

  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.

  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.

  3. Whisk together the dressing ingredients with some salt, then drizzle over the salad and serve.

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