TOMATO SALAD WITH WILD GARLIC AND PARSLEY
Recipe by Tamara Gillon
Serves 8-10
Use other herbs if wild garlic isn't available - basil or tarragon go well.
800g ripe tomatoes – a mixture of sizes & colours, very thinly sliced
30g wild garlic leaves
10g flat parsley leaves
60ml extra virgin olive oil
2 tsp lemon zest
Salt & pepper
METHOD
Blitz the herb & oil together until smooth. Stir in the lemon zest and vinegar, and season to taste.
Lay the tomatoes out over a platter or large plate, seasoning each layer with pepper and a pinch of salt. Spoon over the dressing and serve.
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