800g tomatoes (Coeur de Boeuf or Marmande), destemmed and cored (see tip, below left)
1 banana shallot or small red onion, peeled and finely sliced
½ garlic clove, crushed
1 tbsp white wine vinegar
1 tbsp Dijon mustard
4 tbsp extra virgin olive oil
6 basil or flat-leaf parsley sprigs, leaves picked and torn or roughly chopped
The success of this salad will depend on the ripeness and quality of the tomatoes. The salt will season and also lightly cure the tomatoes, creating a pool of jus at the bottom of the dish.
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.