Updated: May 12, 2021
Serves 4
Ingredients
1¼kg-1½ kg ripe tomatoes in as many colours, shapes, sizes and flavours as you can find
50g mixed soft herbs - I used chives, thyme, parsley and mint
5-6 shallots, diced as finely as you can
For the dressing
3 tbsp extra virgin olive oil
3 tbsp white wine vinegar
1 tbsp clear honey
Method
Slice the large-to-medium tomatoes and halve the smallest.
Pick the leaves from the herbs and roughly chop, then mix the herbs with the shallots.
Choose a large platter and start layering up the tomatoes, mixing colours and sizes. As you finish each layer, scatter with some of the herb-shallot mix and some ground black pepper. Keep layering until everything is used up.
Cover and chill for a few hours. Bring to room temperature 45 mins before serving.
Whisk together the dressing ingredients with some salt, then drizzle over the salad and serve.
This recipe is from my eBook - 15 Delicious and Healthy BBQ Recipes. You can download the eBook here