Tomato Salad with Lancashire Cheese and Pickled Walnuts

Name: Tomato Salad with Lancashire Cheese and Pickled Walnuts
Yield: Serves 4
Cuisine: British
Ingredients: 400-450 g mixed ripe flavourful tomatoes; salt and freshly ground black pepper; salt and freshly ground black pepper; 3-4 tbsp cold-pressed rapeseed oil; 2-3 pickled walnuts, plus 1-2 tbsp of their juice; 100 g aged Lancashire or Cheddar cheese; 100 g aged Lancashire or Cheddar cheese

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

A number of tomato growers in this country are growing some great heritage varieties, which make a really interesting salad. Pickled walnuts, with their sweet vinegary flavour, really do complement the tomatoes. Try do find a good aged Lancashire or Cheddar, which gives a nice natural seasoning to the salad.

Ingredients

400-450 g mixed ripe flavourful tomatoes
2-3 pickled walnuts, plus 1-2 tbsp

Europe
United Kingdom
Gluten-free
Vegetarian

Method

Cut the tomatoes into fairly even-sized wedges and chunks, either halving small cherry tomatoes or leaving them whole.

Chop the pickled walnuts into small pieces and mix in a bowl with some of their juice and the rapeseed oil. Season with salt and pepper to taste.

Arrange the tomatoes on individual plates or one large serving platter and spoon over the pickled walnut dressing. S