I was inspired to make this simple salad after I had a similar tomato salad at the excellent Turnips restaurant in Borough Market. It’s really delicious on its own or with burrata, as a side to a main meal or with or on toasted sourdough bread. You can add chopped herbs like basil and parsley to it too if you fancy.
- An assortment of heritage tomatoes cut into chunks
- My pickled shallots
- 1 clove of garlic minced
- 1/4 cup of olive oil
- 1 to 2 tbs balsamic (I always use Belazu aged balsamic)
- 1/2 tsp Maldon salt
- 1-2 tsp of maple syrup
- A big grinding of black pepper
Whisk all the dressing ingredients in a big bowl.
Place the tomatoes and half a cup of the pickled shallots into the dressing, gently stir through and refrigerate for at least two hours or up to eight.
Before serving, bring the salad up to room temperature for half an hour and add more pepper.