Simple tomato salad

Name: Simple tomato salad
Yield: Serves 10 as part of a buffet
Cuisine: British recipes
Ingredients: 1.8kg ripe tomatoes (as many different colours, shapes and sizes as you can find – look out for heritage tomatoes at farmers’ markets and some supermarkets); 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; large pinch of black pepper; a small handful fresh thyme leaves; a small handful fresh rosemary leaves; 1 tbsp coarse sea salt; a handful of fresh basil leaves

Easy
June 2012

Easy
June 2012

Test kitchen approved

Serves 10 as part of a buffet
Takes 20 minutes to make, plus marinating

A simple tomato salad recipe made with a homemade herb salt and simple olive oil dressing.

Vegan recipes
Vegetarian recipes

Nutrition: per serving

Calories: 61kcals
Fat: 3.8g (0.7g saturated)
Protein: 1.3g
Carbohydrates: 5.6g (5.3g sugars)
Fibre: 2.4g
Salt: 1.5g

Nutrition: per serving

Calories: 61kcals
Fat: 3.8g (0.7g saturated)
Protein: 1.3g
Carbohydrates: 5.6g (5.3g sugars)
Fibre: 2.4g
Salt: 1.5g

Save recipe

Save

Save recipe Print

Rate

Ingredients

1.8kg ripe tomatoes (as many different colours, shapes and sizes as you can find – look out for heritage tomatoes at farmers’ markets and some supermarkets)
3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
large pinch of black pepper
a small handful fresh thyme leaves
a small handful fresh rosemary leaves
1 tbsp coarse sea salt
a handful of fresh basil leaves

Method

Slice the tomatoes into rounds or bite-size pieces. In a bowl, whisk the olive oil with the red wine vinegar and black pepper. Finely chop the thyme and rosemary leaves, add to a pestle and mortar, then crush with the coarse sea salt.
Toss half the dressing and half the herb salt through the tomatoes, then leave to marinate for 30 minutes or so.
Layer the tomatoes and the fresh basil leaves in a serving bowl, drizzling as you go with the rest of the dressing and herb salt. Serve.