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1½ pounds ripe but firm tomatoes, cored and cut into ½-inch wedges

1 cup cherry or grape tomatoes, halved

Kosher salt and ground black pepper

⅓ cup roasted pistachios or hazelnuts, toasted and skinned

1 medium shallot, sliced into thin rings

3 tablespoons mild honey

½ teaspoon fennel seeds

3 tablespoons red wine vinegar

2 tablespoons extra-virgin olive oil, plus more to serve

2 cups roughly chopped watercress or arugula

Flaky salt, to serve (optional)

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1. In a large colander set in a bowl, toss both types of tomatoes with 1 teaspoon salt. Let stand while you prepare the remaining ingredients.

2. In a mortar with a pestle, pound the pistachios to a mixture of finely ground and larger bits. Fill a small bowl with ice water and add the shallot, separating the rings. Set aside both the nuts and the shallot.

3. In an 8-inch skillet, combine the honey and fennel seeds. Cook over medium-high, occasionally swirling the pan to ensure even browning, until the honey is dark amber in color, about 2 minutes. Carefully pour in the vinegar (the mixture will bubble vigorously), then remove from the heat and stir in the oil and a pinch of salt.

Step 4

Drain the shallot, shaking off excess water, and place in a large serving bowl. Add the tomatoes (discard the juices), the pistachios, the honey-vinegar mixture and ¼ teaspoon pepper; toss to combine. Add the watercress and gently toss only once or twice. Taste and season with salt and pepper. Drizzle with additional oil and sprinkle with flaky salt (if using).