Tomato Salad with Shallot Dressing
3 x large golden shallots, finely diced
2 x large heirloom tomatoes sliced in 1/2cm or halved horizontally
1 T aged sherry vinegar
3 T foodies Extra Virgin Olive Oil
foodies Flaky Sea Salt to season
Place the shallot in a small bowl and season with a little salt.
Arrange the tomato slices on a platter in a single layer (or place the halves, if using, onto single serving plates) and season with a pinch of foodies Flaky Sea Salt.
Top each slice (or half) of tomato with a generous amount of the diced shallot.
Mix the vinegar and foodies Extra Virgin Olive Oil together and spoon over the tomatoes.
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