Three Tomato Salad

SERVES: 4-6

PREPARATION TIME: 15 minutes

COOKING TIME: none

Ingredients

2-3 beef tomatoes or large vine ripened tomatoes
250g (9oz) cherry tomatoes (vine ripened if preferred)
Small punnet baby plum tomatoes or sungold tomatoes
Half a small red onion, thinly sliced
Chopped parsley

For the dressing

8 tbsp Filippo Berio Extra Virgin Olive Oil
3 tbsp lemon juice
1 garlic clove, halved
1 teaspoon caster sugar
Salt and freshly ground black pepper

Method

Slice the large tomatoes and arrange in a shallow serving dish. Halve the remaining tomatoes and pile in the middle of the dish. Scatter the onion slices on top.
Put the dressing ingredients in a screw top jar and shake vigorously. Leave at least 30 minutes to allow the garlic to flavour the dressing. Remove the garlic before using. Pour the dressing over the tomatoes. Scatter the parsley on top and serve with crusty bread to mop up the delicious juices and dressing.

COOK WITH:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.