4 large handfuls mixed tomatoes
400 Grams total of other smaller tomato variety (Cherry, Plum, etc)
Shallot or small red onion, peeled and finely sliced
For the dressing
½ garlic clove, crushed
1 tbsp white wine vinegar
1 tbsp Dijon mustard
4 tbsp extra virgin olive oil
For the garnish: small handful of basil
Step 1: Cut the bigger tomatoes into slices about 1cm thick. Half the smaller tomatoes. Now sprinkle them all with the sea salt. Put them in a colander and leave them for 30 minutes and cover. The salt is going to draw out the excess moisture out of the vegetable. This will create a stronger flavour. Don't worry about the salad being too salty, as a lot of the salt drips away.
Step 2: To make the dressing, mix together the garlic, wine vinegar, Dijon mustard and 1 tbsp warm water. Now add the oil slowly to this mixture while constantly whisking to keep it mixing. Now whisk in another 1 tbsp warm water to emulsify the dressing which will make it thinner. Season with sea salt and pepper. Spoon the dressing over the tomatoes and leave to marinate for about 1 hour at room temperature. Scatter over the herbs to serve.
Step 3: Take the tomatoes and place them in a large bowl. Now spoon the dressing over the tomatoes. Mix them using lightly so the tomatoes do not break up. Make sure they are all covered. Leave this bowl to marinate for about 1 hour at room temperature.
Step 4: Place the mixture on a large serving plate or platter. Sprinkle over the diced onion. At this stage you can add a cheese if you wish (goats cheese works well). Serve with bread.