Tomato salad ‘Maman Blanc’

• tomatoes↗800g g

  (Coeur de Boeuf or Marmande), destemmed and cored (see tip, below left)

• banana shallot↗1

  or small red onion, peeled and finely sliced

• garlic clove↗½

  crushed

• white wine vinegar↗1 tbsp tbsp
• Dijon mustard↗1 tbsp tbsp
• extra virgin olive oil↗4 tbsp tbsp
• basil↗6

  or flat-leaf parsley sprigs, leaves picked and torn or roughly chopped

Step-by-step instructions

1. 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.

2. 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.