What makes this tomato salad special are the three varieties of tomato and the lovely, creamy dressing.
Ingredients
- 400g Marmonde or beef tomatoes, sliced
- 100g cherry tomatoes, halved
- 100g small vine tomatoes, cut into wedges
- 3 celery sticks, sliced
- 3 roasted red peppers in oil, drained and sliced
- 3 tbsp chopped fresh flatleaf parsley
- 2 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp runny honey
Method
- 1. Arrange the tomatoes in a serving dish. Gently toss through the celery, peppers and parsley. Season. Pour the vinegar, olive oil, mustard and honey into a screw-top jar, seal and shake, then drizzle over the salad.
Chef's tip
Get ahead: Prepare the vegetables and dressing early in the day and keep separate. Assemble just before serving.