Torn tomato salad with goat’s cheese


  • Serves 8 people

  • 8 vine-ripened tomatoes
  • 400 gm cherry tomatoes
  • 2 golden shallots, thinly sliced
  • 2 tbsp sherry vinegar
  • 80 ml (1/3 cup) extra virgin olive oil
  • 1 tsp white sugar
  • 160 gm mature goat’s cheese
01   Place a sieve over a large bowl to catch juices and, using your hands, coarsely tear vine-ripened tomatoes into large pieces. Squash cherry tomatoes between your fingers and add to sieve. Scatter with 2 tsp sea salt and stand for 20 minutes, then pour juices into a small saucepan, add shallot and simmer over medium heat for 5 minutes or until reduced to 2 tbsp. Add sherry vinegar, olive oil and sugar and season to taste with sea salt and freshly ground black pepper.
02   Transfer tomatoes to a serving bowl or platter and drizzle with dressing. Thinly slice mature goat’s cheese, scatter over tomatoes and serve immediately.
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