Marinated summer tomato salad
1 kg fresh tomatoes of different kinds (black tomatoes, grapevine, yellow) 1 shallot, thinly sliced Handful of fresh basil Extra Virgin olive oil Sherry vinegar Salt and freshly ground black
Cut each tomato into large bitesize pieces. Mix the tomatoes and shallots in a bowl and sprinkle with a few teaspoons of sherry vinegar and lots of Extra Virgin olive oil. Season to taste with salt and pepper and add basil leaves. Let the marinated tomatoes stand for 2 or 3 hours in the fridge. Serve with crusty bread.