Garden tomato salad

• ripe tomatoes

  - as many colours, shapes, sizes and flavours as you can find

• mixed soft herb↗50g g

  - we used chives, thyme, parsley and mint

• shallots

  diced as finely as you can

• extra virgin olive oil↗3 tbsp tbsp
• white wine vinegar↗3 tbsp tbsp
• clear honey↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Slice the large-to-medium tomatoes and halve the smallest. Pick the leaves from the herbs and roughly chop, then mix the herbs with the shallots.

2. 2

   Choose a large platter and start layering up the tomatoes, mixing colours and sizes. As you finish each layer, scatter with some of the herb‑shallot mix and some ground black pepper. Keep layering until everything is used up. Cover and chill for a few hrs. Bring to room temperature 45 mins before serving.

3. 3

   Whisk together the dressing ingredients with some salt, then drizzle over the salad and serve.