Ingredients
- 4 large handfuls of mixed tomatoes
- sea salt and freshly ground black pepper
- 6 Tbsp extra virgin olive oil
- 1-2 Tbsp good red wine vinegar
- ½ a clove of garlic, grated
- a small handful of fresh flat-leaf parsley, basil, oregano or marjoram, ripped into small pieces
SUMMER TOMATO SALAD
Method
- Cut the bigger tomatoes into slices about 1cm thick
- You can halve the cherry tomatoes or leave them whole
- Place the tomatoes in a large bowl and dress with enough extra virgin olive oil and vinegar to loosen , but do add these to your own taste
- Add a little salt and pepper and give a gently toss to combine
- Add the garlic and herbs and toss together well
- Place onto a serving platter and serve at room temperature with plenty of good bread to soak up the delicious juices
Comments
Thank you to WAIKOUAITI GARDENS for supporting this demonstration.
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