1.25kg - 1.5 kg ripe tomatoes – as many colours, shapes, sizes and flavours as you can find
20 g fresh chives
10 g fresh thyme
10 g fresh parsley
10 g fresh mint
5- 6 shallots, diced as finely as you can
For the dressing
3 tbsp extra virgin olive oil
3 tbsp white wine vinegar
1 tbsp clear honey
- 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.
- 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.
- Whisk together the dressing ingredients with some salt, then drizzle over the salad and serve.