Tomatoes, sea salt and olive oil

Tomatoes, sea salt and olive oil

By
From
Rustic
Serves
6

Tomatoes in Britain are invariably a disappointment. Not surprising, perhaps, given the climate, but there’s really no excuse for the kind of tasteless, uniformly round version that scarcely dents if you drop it.

It was back in Jorge’s Borough Market days, before the advent of Fernandez & Wells, that a stall appeared selling cucumbers and tomatoes from the Isle of Wight. Though he was sceptical at first, these tomatoes were an absolute revelation, akin to the ripe sweet versions we were both used to gorging on during summer breaks in Greece and France. The heirloom (also known as heritage) varieties come in an amazing array of colours, shapes and sizes, and when in season are worth seeking out to make this simple, but stunning salad.

Ingredients

Quantity Ingredient
500g mixture of heritage tomatoes
300ml extra-virgin olive oil
100ml balsamic vinegar
1/2 teaspoon sea salt
sourdough bread, to serve

Method

  1. Slice each tomato into 6 pieces and put them into a colander over a bowl to allow the excess water to drain from them for 10 minutes.
  2. Whisk the olive oil, balsamic vinegar and salt together in a separate bowl.
  3. Place the drained tomatoes on to a serving plate and pour over the olive oil and balsamic dressing. Serve with buttered crusty sourdough bread to mop up the juices.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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