Some salt, balsamic vinegar, and infused olive oil are all you need to make the perfect dressing for a tomato salad. You should be able to be heirloom varieties of tomatoes from your local greengrocer or an organic produce shop, if you have one nearby. In Edinburgh, I get mine from Earthy. The mix of orange, green, red, and sometimes even purple, tomatoes make this salad very special.
Preparation Time: 30 minutes
Makes: 4 servings (as a side dish)
Ingredients Mixed ripe tomatoes, different shapes, colours, and sizes
3 tbsp chilli and garlic infused olive oil
1 tbsp balsamic vinegar
Slice the tomatoes into bite-sized chunks, according to the starting size of the tomatoes you may need to slice, half, or quarter them.
Put the tomatoes into a colander, over a bowl, and season with plenty of sea salt. Toss them, then season again. The sea salt will drip off, drawing out excess moisture, and concentrating the tomatoey flavour in the final salad.
While the tomatoes stand for about 15 minutes, prepare the dressing.
Combine the oil and vinegar in a jug or a bowl.
Discard the juice from the tomatoes, transfer them into a bowl, and drizzle with the dressing.
Serve, either as a side, or use to top a bruschetta.