Garden tomato salad

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

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

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