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.
Heirloom Tomato Salad
- 500 g tomatoes heirloom and cherry tomato mix
- 1 tablespoon parsley finely chopped
- 1 spring onion only the green part and finely chopped
- 1 handful basil roughly chopped
- 3 basil tops as garnish optional
For the dressing
- 6 tablespoon olive oil extra virgin
- 2 teaspoon white balsamic vinegar or rice vinegar
- ½ teaspoon black pepper ground
- ¼ teaspoon salt
- 1 pinch 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 in the 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 one's 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.