Antipasti platter with homemade flatbreads
Impress your dining partner with pan-fried flatbreads. Serve with olives, cured meats, roasted peppers and cheese
Tomato salad ‘Maman Blanc’
Serves 4 - 6
Easy
Prep:
plus 1 hr marinating, no cook
Use sweet, ripe tomatoes in this simple yet delicious side dish, lightly dressed with garlic, basil and olive oil
Skip to ingredients
- 800g tomatoes(Coeur de Boeuf or Marmande), destemmed and cored (see tip, below left)
- 1 banana shallotor small red onion, peeled and finely sliced
For the dressing
- ½ garlic clovecrushed
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 4 tbsp extra virgin olive oil
For the garnish
- 6 basilor flat-leaf parsley sprigs, leaves picked and torn or roughly chopped
Nutrition: per serving (6)
- kcal98
- fat8g
- saturates1g
- carbs4g
- sugars4g
- fibre2g
- protein1g
- salt0.6g
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.
