1. Cut, dice and slice your assorted tomatoes - making sure that there are plenty of different shapes, sizes and colours of tomatoes available. I like to leave small cherry tomatoes whole, and then slice large tomatoes, whilst dicing and cubing medium and round tomatoes - try to make the salad look "textured"! 2. Place the sliced and diced tomatoes into a large colander. Sprinkle over some sea salt - not too much, about 1/4 teaspoon, then shake the tomatoes gently and sprinkle over some more sea salt. Do this one more time and allow them to sit for 15 to 30 minutes in a sink or over a bowl. 3. Transfer the tomatoes to a large attractive serving bowl or platter, and sprinkle over your choice of chopped fresh or dried herbs, see above in the ingredients list. 4. Make the dressing using one part vinegar to three parts olive oil, then add the minced garlic and some freshly ground black pepper - taste and adjust the seasoning; salt should not be needed as the tomatoes will have some residual salt left - but add salt to the dressing if you feel it is needed. 5. Drizzle the dressing over the tomatoes and chopped herbs and then decorate the salad with whole herb leaves and flowers, serve immediately. 6. If you are transporting this salad to a picnic, decant the dressing into a bottle and only dress the salad just before serving and eating it. 7. Serve with assorted crusty and artisanal breads and rolls – for ease of “juice mopping”! ---------------------------------------------------------------------------
Nutrition
Ingredients
