If it’s summer and tomatoes are in season – I guarantee you’ll be making this salad all season long. Yes, it is THAT good. You need a variety of tomatoes and they have to be plump and juicy, bursting with flavour. Don’t bother making this if your tomtoes are just not up to scratch. Takes a couple of minutes to throw together, the best part is that this salad can sit around for a few minutes before serving, so it’s a great make ahead dish.
You’ll need (to prepare the tomatoes):
- Mix of tomatoes (I used cherry, bell, romano, black heirloom tomatoes)
- good pinch of sea salt
- good pinch of crushed black pepper
You’ll need (mix well to form the dressing):
- 1 teaspoon finely chopped mint
- 1 teaspoon balsamic glaze
- 2 teaspoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 clove garlic (grated)
Cut the tomatoes – some in slices, some wedges, some just roughly. Place in a large bowl with salt and pepper and allow to marinade for about 15 minutes. When you’re ready to assemble the salad, scoop out the tomatoes and arrange on a plate. Don’t pour the tomatoes straight on, they would have released a lot of liquid while marinating and you don’t want this in your salad. Once the tomatoes are arranged, drizzle your dressing over the tomatoes and serve. Enjoy!