Carole Food.

This is one of those special dishes where the finished product is far superior to the sum of its parts. I’m not even sure if this can be called a recipe, but it definitely is the perfect thing to make in summer, when you’ve got access to great tomatoes and you don’t want to turn the oven on. 

This dish has minimal ingredients, most of which can be swapped around for whatever you have in your cupboard / fridge. So if you want a really simple and quick tomato salad then this recipe is for you! 

What to serve this with? 

This is incredible with some crusty bread to mop up all the juices. Also if you have a garlic mayonnaise to hand, it’s great with this too! 

Ingredients

Tomatoes: you’ll want medium/large tomatoes for this, and because tomatoes are the main ingredient here, it’s best if they’re good quality! It’s also fun to have a selection of colours, but obviously this is only optional…

Extra virgin olive oil: use your favourite good quality olive oil here! 

Apple cider vinegar: you can substitute this with most vinegars. 

Chopped herbs: my favourite herbs with tomatoes are basil, but I also like a little bit of dill and chives too! But use whatever you want. 

Capers: this is optional (but because I’m a caper fiend I couldn't resist adding them). 

Flaky sea salt: flaky is best! 

Freshly cracked black pepper: please only use the freshly cracked black pepper here. 

Instructions 

Slice the tomatoes 

Slice the tomatoes then place it on your serving dish and sprinkle liberally with flaky salt and black pepper. Tomatoes like to be seasoned, so don’t be shy! 

Make the dressing 

In a small glass or jar, mix together the extra virgin olive oil and vinegar well.

Top with herbs 

Pour the dressing over the tomatoes, then top with chopped herbs and capers (if using). And that’s it!