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
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.
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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