SIMPLE BUT PUNCHY TOMATO, GARLIC & THYME SALAD

A tangy and refreshing tomato salad that takes very little time to prepare. Great served with rich dishes as the acidic tomatoes balance the heavier dishes nicely. This salad is also fab with torn burrata and sourdough.

Serves 4

INGREDIENTS

¼ cup extra virgin olive oil
10 grams fresh thyme
300 grams vine tomatoes, halved or sliced
200 grams cherry tomatoes, halved

Dressing
¼ cup olive oil
1 tablespoon red wine vinegar
2 teaspoons runny honey
2 cloves garlic, thinly sliced
Sea salt
Cracked pepper

METHOD

Heat the oil in a small sauté pan over a medium/high heat. Add the thyme leaves and fry for 1 minute until deep green and crisp. Be careful, the oil might spit as you put the thyme in the pan. Use a slotted spoon to transfer to a plate lined with paper towels. 

In a jar, shake together the dressing ingredients until it emulsifies. 

Slice the tomatoes and arrange on a serving dish. Drizzle over dressing and top with loads of crispy thyme leaves.