Tomato & Herb Salad

Tomato and herb salad is a no-cook, fat-free side that lets summer-ripe tomatoes do the talking. Half the tomatoes get finely chopped into a quick marinade with oregano, malt vinegar, and a touch of non-nutritive sweetener, which softens the acidity and pulls juice from the fruit to create its own dressing.

The rest are sliced and fanned over torn lettuce leaves before the chopped tomato mixture goes on top. A chill in the fridge gives the herbs and vinegar time to mellow into the tomato juice, so do not skip the rest.

Serve it alongside grilled chicken or as a light starter before a heavier pasta course.

Pro Tips

• Use the ripest tomatoes you can find, this salad is only as good as the fruit going in.
• Peeling the tomatoes is worth the extra step, the texture against the dressing is silkier without the skins.
• Malt vinegar gives a deeper, malty edge than white vinegar, do not swap unless you have to.
• Salt the sliced tomatoes lightly 10 minutes before assembling to draw out water and concentrate flavor.

Variations

• Add thinly sliced red onion and a handful of torn basil for a more classic Italian profile.
• Swap oregano for fresh dill and crumble feta over the top for a Greek twist.
• Stir a spoonful of Dijon mustard into the vinegar for a sharper, creamier dressing.