Méli-Mélo:a Muddle and Medley of Heirloom Tomatoes

Recipe by French Tart
READY IN: 30mins




  • Cut, dice and slice your assorted tomatoes - making sure that there are plenty of different shapes, sizes and colours of tomatoes available. I like to leave small cherry tomatoes whole, and then slice large tomatoes, whilst dicing and cubing medium and round tomatoes - try to make the salad look "textured"!
  • Place the sliced and diced tomatoes into a large colander. Sprinkle over some sea salt - not too much, about 1/4 teaspoon, then shake the tomatoes gently and sprinkle over some more sea salt. Do this one more time and allow them to sit for 15 to 30 minutes in a sink or over a bowl.
  • Transfer the tomatoes to a large attractive serving bowl or platter, and sprinkle over your choice of chopped fresh or dried herbs, see above in the ingredients list.
  • Make the dressing using one part vinegar to three parts olive oil, then add the minced garlic and some freshly ground black pepper - taste and adjust the seasoning; salt should not be needed as the tomatoes will have some residual salt left - but add salt to the dressing if you feel it is needed.
  • Drizzle the dressing over the tomatoes and chopped herbs and then decorate the salad with whole herb leaves and flowers, serve immediately.
  • If you are transporting this salad to a picnic, decant the dressing into a bottle and only dress the salad just before serving and eating it.
  • Serve with assorted crusty and artisanal breads and rolls – for ease of “juice mopping”!