This salad is a celebration of tomatoes but the versatile dressing works beautifully with whatever is freshest and best.
Serves: 6-8
INGREDIENTS
500 grams mixed cherry tomatoes
2 large yellow or red beefsteak tomatoes, thickly sliced
Dressing
⅓ cup olive oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
¾ teaspoon smoked paprika
sea salt and freshly ground pepper
1 tablespoon finely diced red onion
METHOD
Dressing: Whisk the oil, vinegar, mustard and paprika in a bowl and season. Stir in the onion.
Halve, roughly chop or slice the tomatoes depending on their size, and arrange on a platter.
Spoon some of the dressing over the tomatoes then serve the rest separately.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!