Marinated Piccolo Tomato Salad with Crispy Shallots
Who doesn’t love a tomato and mozzarella salad? I’ve crafted the simplest summer showstopper: a marinated cherry tomato salad with toasted pine nuts, crispy shallots, and a zingy herb dressing. This dish highlights the natural sweetness of my favourite Piccolo cherry tomatoes.
- 10 Mins.
- 15 Mins.
- 4 portions
Ingredients
100ml olive oil
3 shallots
2 tbsp apple cider or red wine vinegar
1/2 small clove garlic
1 tbsp parsley, finely chopped
3 tbsp basil, finely chopped
2 x 220g Piccolo cherry tomatoes, halved
1 ball of Mozzarella
25g pine nuts, toasted
Basil leaves, to garnish
3 shallots
2 tbsp apple cider or red wine vinegar
1/2 small clove garlic
1 tbsp parsley, finely chopped
3 tbsp basil, finely chopped
2 x 220g Piccolo cherry tomatoes, halved
1 ball of Mozzarella
25g pine nuts, toasted
Basil leaves, to garnish
Method
- Heat the olive oil in a small saucepan until very hot.
- Thinly slice 2 shallots and add to the hot oil. Fry for 1-2 minutes until brown and crispy. Remove the shallots using a slotting spoon onto a plate lined with kitchen towel. Leave the remaining oil to cool.
- Chop the remaining shallot into fine dice and place in a bowl. Add the vinegar, garlic, reserved oil, herbs and seasoning. Add the tomatoes and leave to marinate for 10 minutes. Season the salad well and arrange on a serving plate. Tare the Mozzarella into small pieces and add to the salad with the crispy shallots and pine nuts. Garnish with basil leaves.
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