Diana Buchanan's Tomato Salad With Fine Herbs
A very special Buchanan family recipe which has been carried down from generation-to-generation! We would love for you to share in our joy of making and eating this healthy Mediterranean-style meal.
CHEF'S TIP: this salad pairs beautifully with a white fish such as pan-fried hake or sole and is a great option to add to a summer harvest table.
8 x Large Ripe Tomatoes
1/2 Handful Parsley, finely chopped
1 x Large Onion, finely chopped
1 x Tbs Crushed Garlic
1/4 Handful of Basil, finely chopped
1/4 Handful of Tarragon, finely chopped (optional)
6 - 8 x Tbs Olive Oil
2 - 3 x Tbs White Wine Vinegar
4 x Tbs Roasted Garlic Aioli
Salt & Pepper
Skin tomatoes and cut in thick slices so you can build the tomato back to its original setting (as pictured below). Mix vinegar, olive oil, garlic, onion and all the herbs together to form a thick green dressing. Season this dressing with salt and pepper. Layer the green dressing and Roasted Garlic Aioli in between the slices of tomatoes. Drizzle more olive oil over the top of the layered tomatoes. Finish with cracked pepper and Maldon salt.