Ingredients

  • 500 grams ox-heart tomatoes, cut along ribs into wedges, halved again
  • Freshly grated zest 1 lemon
  • Freshly ground black pepper

Dressing ingredients

  • 1 tablespoon lemon juice
  • 2 tablespoons cold-pressed virgin olive oil
  • 1 teaspoon honey
  • 6 shallots, finely sliced
  • 1 cup finely chopped or torn fresh basil leaves
  • Pinch sea salt flakes

Author of this recipe

Frances Tolson

Frances Tolson

Amateur cook

 I’ve been connected to vegetables my entire life. Some of my best childhood memories are working on my family’s vegetable farm, eating the freshest watermelons, hiding under cabbage leaves and... Read more

This lovely old fashioned tomato – its taste, its appearance, and texture remind me of tomatoes Dad grew during my childhood. Ox-heart (also known as Coeur de boeuf) can be sliced or cut into wedges. I love this easy tomato salad.
Total votes: 853

Preparation

Arrange the tomato wedges on a platter.

Scatter the basil and shallots over tomato platter. 

Sprinkle with lemon zest and cracked pepper.

 

Dressing:  

Beat 1 tablespoon lemon juice with oil, salt and honey.

Drizzle salad with dressing. 

Tips from the author

To maximise flavour, store tomatoes at room temperature.  On a hot day, refigerate this salad 1 hour before serving.

Serves 4 as a starter or side dish.

History

Coeur de boeuf is an old-fashioned tomato that originates from Italy, commonly known as ‘ox-hearts’ these 'old-fashioned' tomatoes and are becoming popular again. Coeur de boeuf tomatoes are uniquely ribbed and ripen from the inside out, turning fron green to orange into a deep red.

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