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Tomato salad
A fresh tomato salad is the perfect side dish to any meal.
YIELDS
4
TO
6
Ingredients
- 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
Directions
- 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!
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