A Really Good Tomato Salad

Cooking time
Serves2-4 people
Vegans Gluten-free diets

This is a dazzling little tomato salad with a thrown together Moroccan pesto of sorts. Offer it up as a tapasy starter with some other bits, or serve it as a side for fish or slow roast lamb.

6 ratings


  • A punnet of ripe tomatoes (any size will do)
  • 1/2 a garlic clove, finely chopped
  • A pinch of sea salt
  • Freshly ground pepper
  • A pinch of ground cumin
  • A speckle of chilli powder
  • A glug of olive oil
  • A small handful of fresh mint
  • A small handful of fresh coriander

Gorgeous with some toasted pinenuts thrown into the mix, or nuggets of crispy fried halloumi.

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1. Halve or slice the tomatoes. Add the garlic and spices. Mix well so the tomato juices make a dressing.
2. Add a glug of olive oil. Fold in the herbs. Serve or let it sit at room temperature for up to an hour, or in the fridge for up to a day.
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