Sun ripened, soil-grown, sweet-tasting tomatoes make for a wonderful salad.
INGREDIENTS
Serves 4
4 large handfuls of mixed tomatoes - cherry tomatoes, black, red and yellow, rams horn, sweet 100 etc
sea salt and freshly ground black pepper
6 Tbsp extra virgin olive oil
1-2 Tbsp good red wine vinegar
METHOD
To showcase the tomatoes I like to cut them into different shapes - some into thick slices, others in half, some in lengths, little ones whole. It adds texture and variety to your salad.
Drizzle over the extra virgin olive oil and vinegar add a generous sprinkle of salt and pepper.
Ideally allow the tomatoes to sit for 10-30 minutes before serving as this will get the juices flowing.
Always serve this at room temperature with a loaf of fresh, crusty bread to soak up the juices.
