Tomato Salad

Serves 4-8

A summer holiday in France and this was the dish we kept on having. Such a great accompaniment for a BBQ or as a side salad. The onion is optional but don’t leave out the garlic. We tended to use some beautiful huge beef heart tomatoes that were available locally but if you can’t get your hands in these then vine tomatoes will work well. Just remember that whatever tomatoes you are using you want them at room temperature, not straight from the fridge, in order to enjoy their full flavour.

Ingredients:

600g ripe tomatoes, washed and sliced

1 clove of garlic, minced

Flaky sea salt

Extra Virgin olive oil

Balsamic Vinegar

Onion, thinly sliced (optional)

Step 1: On your serving dish create a single layer of tomatoes, sprinkle with salt, a little garlic, onion rings (if using) and a little drizzle each of the oil and vinegar.

Step 2: Repeat until all the tomatoes have been used.

This can be made an hour in advance or eaten straight away.