Your New Go-to Tomato Salad Plus The Smoky Addition You Won’t Stop Eating By The Handful

100ml extra virgin olive oil

2 tbsp red wine vinegar

2 tsp dark muscovado sugar

1kg heirloom tomatoes of different colours, varieties, and sizes

Large handful of mint, finely chopped, plus extra to serve

½ red onion, finely sliced

3 yellow peaches, cut into wedges

Large handful of coriander leaves, to serve

Preheat the oven to 180C fan-forced (200C conventional). Line a tray with baking paper. In a small bowl, combine the almonds with the olive oil and a good pinch of flaky salt. Toss to coat, then arrange in a single layer on the tray. Roast in the preheated oven for 10-15 minutes or until golden, stirring halfway. Transfer to a bowl, then sprinkle with the paprika and set aside to cool.
In a large bowl, whisk together the olive oil, vinegar and sugar to combine.
Prepare the tomatoes by cutting large ones into wedges and smaller ones, such as cherry tomatoes, in half. Place in the bowl containing the dressing along with the chopped mint and onion. Season to taste and toss to combine. Marinate for 5 minutes.
Just before serving, toss through the peaches, coriander, extra mint leaves and almonds and transfer to a serving platter.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🧺PicnicsSummer Gatherings

Season☀️Summer

DifficultyVery Easy ⏰ 15m