Tomatoes with the stems still attached are readily available in supermarkets. For the dressing: Combine all the ingredients in a small bowl. For the salad: Cut around the stems of the tomatoes with a ...

Use a few deep red beefsteak tomatoes or choose a selection ... Technique Tip: Basil leaves brown quickly when cut or torn so tear them over the salad right before you’re ready to serve it.

Starter: Travel to Italy with this Panzanella recipe : a delicious mix of tomatoes and bread. Add some fresh basil, some ...

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Cut and discard the ends ... To make the salad a day or two in advance, prepare the zucchini using your preferred method. Get ...

Store the leftover dressing in a container in the fridge; it keeps for several weeks, and it takes only a few minutes to slice more tomatoes the next time you want this salad. If you don't have a ...

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Trim the root end and then cut them into 5mm/¼in wedges ... Season to taste with salt and pepper. Dress the tomato salad with the beef dripping dressing and serve immediately.

Assemble salad: Put farro in a large bowl. Drizzle on vinegar and season with a big pinch of salt and chile flakes. Toss thoroughly. Cut tomatoes in half and add to a separate bowl, along with any ...

Cut 4 x 17.5cm/7in circles from the pastry ... and are golden-brown and the filling is bubbling. Meanwhile, for the tomato salad, lay the tomatoes, red onion and lettuce on a roasting tray and ...

10 ripe plum or Roma tomatoes, cut in half lengthwise 150 g cocktail tomatoes 3 T avocado or olive oil Salt and freshly ground black pepper 1 T crushed garlic Pinch of dried mixed herbs For the salad: ...