500g mixed tomatoes (I used, Heirloom, Roma, yellow and cherry), make sure they are beautifully ripe.
1 clove of garlic, crushed
1 small red onion finely diced
1 small handful of fresh basil
For the dressing
1 tbs Sherry vinegar
1 tsp Dijon mustard
5 tbs Extra virgin olive oil
Maldon sea salt and freshly milled black pepper
Start by making the dressing. In a small bowl whisk all the ingredients together and season to taste. Set aside ready for serving.
Slice the tomatoes to your desired shape and size, I like mine all a bit mismatched. Place in a large mixing bowl with the onion, crushed, chopped garlic and torn basil leaves. Mix together very gently.
When you are ready to serve coat the salad with the dressing and divide between 4 plates or small bowls. Its so super quick and easy, tasty and healthy. You can use it as an accompaniment to beautiful grilled fish or marinated chicken. For a fully vegetarian dish, divide a creamy Burrata (mozzarella) between the 4 dishes and top with some fresh chopped red chilli. My personal favourite is to serve with barbecued sardines, warm focaccia and a nice big glass of cold crisp Pinot Grigio. Perfect summer evening dining…… or crank the heating up and pretend it is!!