Every now and then I catch myself over complicating ingredients and seasoning. The more the better. Aren’t we all guilty of it? It is so easy to lose sight of the simple pleasures. Tomatoes, especially the heirloom varieties are a prime example for this.
They are so perfect on their own that it would be a shame to drown them in seasoning and dark dressings. Going back to the roots and enjoying the simple things in life that is all this recipe is about.
This is a very fresh, light and herby heirloom tomato salad that lets the vibrant colour and lovely taste of the tomatoes shine.
- 500g (1lb) mixed heirloom tomatoes and cherry tomatoes
- 1 tbsp parsley, finely chopped
- 1 spring onion, only the green part and finely chopped
- 1 big handful of basil, roughly chopped
- 3 basil tops as garnish – optional
For the dressing
- 6 tbsp extra virgin olive oil
- 2 tsp white balsamic vinegar or rice vinegar
- 1/2 tsp pepper
- 1/4 tsp salt
- pinch of red pepper flakes
Pour all the dressing ingredients into a bowl and mix well. I usually make mine in a mason jar and store them inthe fridge until I use it. That way it just needs a shake and it is good to go.
Wash and cut the tomatoes and keep it rustic. I usually only half the small ones and leave the tiniest ones whole. Scatter the chopped herbs and spring onion on top and if you are making this ahead then park the garnish in the corner of the bowl, cover with a plate and refrigerate. I tend to make this up to 6 hours ahead.
When ready to eat, take the garnish out, pour the dressing over and carefully mix until well combined. Place the garnish back in the bowl and serve immediately.
This heirloom tomato salad is a great salad for barbecue parties since it allows you to prepare ahead and mix it together in the very last minute.