Name: Tomato salad ‘Maman Blanc’
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: French
Ingredients: 800g tomatoes (Coeur de Boeuf or Marmande), destemmed and cored (see tip, below left); 1 banana shallot or small red onion, peeled and finely sliced; ½ garlic clove crushed; 1 tbsp white wine vinegar; 1 tbsp Dijon mustard; 4 tbsp extra virgin olive oil; 6 basil or flat-leaf parsley sprigs, leaves picked and torn or roughly chopped

800g tomatoes
(Coeur de Boeuf or Marmande), destemmed and cored (see tip, below left)
1 banana shallot
or small red onion, peeled and finely sliced

For the dressing

½ garlic clove
crushed
1 tbsp white wine vinegar
1 tbsp Dijon mustard
4 tbsp extra virgin olive oil

For the garnish

6 basil
or flat-leaf parsley sprigs, leaves picked and torn or roughly chopped

Method

step 1
Cut the tomatoes across into slices, about 5mm thick. Arrange them in a shallow oval serving dish, scatter over the shallots and season with 4 pinches of sea salt. Set aside.
step 2
To make the dressing, mix together the garlic, wine vinegar, Dijon mustard and 1 tbsp warm water. Add the oil slowly, whisking constantly, then whisk in another 1 tbsp warm water to emulsify and thin the dressing. Season with sea salt and pepper. Spoon the dressing over the tomatoes and leave to marinate for about 1 hr at room temperature. Scatter over the herbs to serve.