Salad of Vine Ripened Tomatoes with Shallots, Basil and Olives


Preparation info

  • Difficulty


  • Serves


    as a side dish

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 2 Large, Vine ripened tomatoes
  • 20g Shallots, sliced
  • 30ml Extra virgin olive oil
  • 25ml Aged balsamic vinegar
  • 12 Kalamata olives
  • 8 Leaves Baby basil
  • Salt
  • Freshly ground pepper


Core the tomatoes and cut them into quarters. Cut each quarter into 3 even pieces and place in a bowl. Add the sliced shallots and season with salt and freshly ground pepper. Pour the olive oil and balsamic vinegar over the tomatoes and toss so that they are evenly coated with the dressing. Allow the tomatoes to stand for 15 minutes at room temperature to absorb the flavours of the oil and vinegar.

Take a 10cm pastry cutter and place it in a salad bowl. Arrange overlapping tomato pieces in a circle against the side of the mould, with the skin facing out. When the first layer is complete, spoon some of the sliced shallots and dressing over the tomatoes. Create a second layer in the same way, finishing with the remaining shallots and dressing. Garnish the salad with the olives and baby basil.