Foccaccia rolls
Team these rustic bread rolls with a selection of antipasti or your favourite Italian fare
Garden tomato salad
- Preparation and cooking time
- Prep:
- plus 2-3 hrs chilling, no cook
- Easy
- Serves 6 for a starter or lunch, or 8-10 with other dishes
Skip to ingredients
- 1.25kg-1.5kg ripe tomatoes- as many colours, shapes, sizes and flavours as you can find
- 50g mixed soft herb- we used chives, thyme, parsley and mint
- 5-6 shallotsdiced as finely as you can
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp white wine vinegar
- 1 tbsp clear honey
Nutrition: per serving (6)
- kcal110
- fat6glow
- saturates1g
- carbs11g
- sugars10g
- fibre4g
- protein2g
- salt0.1g
Method
step 1
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.
step 2
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 hrs. Bring to room temperature 45 mins before serving.
step 3
Whisk together the dressing ingredients with some salt, then drizzle over the salad and serve.
