3 large golden shallots, finely diced
2 large heirloom tomatoes, sliced in ½cm slices or halved horizontally
1 tablespoon aged sherry vinegar
3 tablespoons extra virgin olive oil
sea salt, to season

The simplicity of this dish underlines the imperative to only make this salad (and anything else with fresh tomatoes in it) with the best tomatoes you can get your hands on.

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1.Place the shallot in a small bowl and season with a little salt.
2.Arrange the tomato slices on a platter in a single layer (or place the halves, if using, onto single serving plates) and season with a pinch of salt.
3.Top each slice (or half) of tomato with a generous amount of the diced shallot.
4.Mix the vinegar and olive oil together and spoon over the tomatoes.

This is an edited extract
from Meatsmith by
Andrew McConnell and
Troy Wheeler published
by Hardie Grant
Books. Photography
© Mark Roper 2023.