Use only the ripest and most flavoursome summer tomatoes for this salad. Heirloom tomatoes of many varieties and colours are in vogue, but Guillaume says that any full-flavoured tomato will work well. Then all you need to do is to invest in a good oil and vinegar.
- 3 punnets mixed small heirloom tomatoes
- ½ bunch flat-leaf parsley, finely sliced
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- sea salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Slice the larger tomatoes in half and leave the smaller ones whole. Put them in a bowl and scatter with the parsley. Dress with the oil and vinegar, season to taste, and toss to combine.