A fresh tomato salad is the perfect side dish to any meal.
4 large field or heirloom tomatoes
2 tablespoons red wine vinegar
2 teaspoons grainy Dijon mustard
1/2 teaspoon honey
2 tablespoons extra virgin olive oil
Kosher or flaky sea salt
Freshly ground black pepper
1 small handful parsley, basil, tarragon, and/or chives
125 to 150 g extra old white cheddar, broken into small chunks
Crusty bread, or serving
Core the tomatoes and cut each into wedges. Remove the skin from two wedges with a paring knife and add to a small food processor or smoothie blender. Add in the vinegar, mustard, honey, and olive oil and blitz until smooth. Season to taste with salt and pepper.
Roughly chop the herbs and add to a large bowl along with the remaining tomatoes and gently toss with the tomato vinaigrette. Transfer the tomatoes to a serving platter and scatter them with the cheese.
Season with more salt and pepper and serve with thick slices of crusty bread. Enjoy!