A vibrant, herb kissed dish that’s full of life and sunshine, perfect as a starter, side, or part of a picnic spread.
Ingredients
- 1 shallot finely diced
- A generous handful of fresh basil finely chopped
- A generous handful of fresh parsley finely chopped
- 4 garlic cloves minced
- 80 ml olive oil
- 1 tbsp red wine vinegar or apple cider vinegar
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp raw honey
- Sea salt and freshly ground black pepper to taste
- Around 5–6 ripe tomatoes
Notes
1. Slice the tomatoes into even rounds, roughly 1cm thick. A mandolin will give you that perfect, uniform look, but a sharp serrated knife does the job beautifully too.
2. Arrange the slices in a shallow serving dish or platter, slightly overlapping them like flower petals. Sprinkle with a pinch of sea salt and black pepper.
3. Whisk the marinade: In a small bowl, combine your chopped onion, herbs, garlic, olive oil, vinegar, lemon juice, and honey. Season to taste.
4. Spoon the marinade over the tomatoes, making sure every slice gets a good drizzle of those delicious herby juices.
5. Cover and chill in the fridge for at least an hour (or up to overnight if prepping ahead). The longer they rest, the more the flavours deepen, but they’re best enjoyed within a few hours for peak freshness.
