Tomato, marjoram and Berkswell salad

Name: Tomato, marjoram and Berkswell salad | Easy Recipes
Prep time: 10 minutes
Cook time: n/a
Yield: Serves 6
Ingredients: 1kg mixed tomatoes (the ripest and sweetest you can find); 1 clove garlic; 80g Kalamata or other strong black olives, stoned and roughly torn; 1tbsp mint leaves; 2tbsp majoram leaves; 1tbsp best-quality red wine vinegar; 3tbsp extra-virgin olive oil; Flaked sea salt, for seasoning; 100g Berkswell cheese

A fresh salad with a lovely mix of summer tomato varieties and sheep's cheese

By Blanche Vaughan

9 August 2022

Preparation Time
10 minutes
Cooking Time
n/a

Helen Cathcart

This salad tastes best with a mix of tomato varieties. Some of my favourites are plum-shape San Marzano, juicy Costoluto, beefsteak Marmande, sweet Golden Boy and tiny Yellow Pear. Store them out of the fridge and eat at room temperature.

Ingredients

Serves 6

Ingredients

1kg mixed tomatoes (the ripest and sweetest you can find)

1 clove garlic

80g Kalamata or other strong black olives, stoned and roughly torn

1tbsp mint leaves

2tbsp majoram leaves

1tbsp best-quality red wine vinegar

3tbsp extra-virgin olive oil

Flaked sea salt, for seasoning

100g Berkswell cheese

Method
Step 1
Cut the tomatoes into wedges of various sizes, removing any hard white core as you go.
Step 2
Cut the garlic clove in half and rub it around the inside of your salad bowl.
Step 3
Put the tomatoes in the bowl with the olives and herbs. Pour over the vinegar and oil, season with the salt and freshly ground black pepper, and toss. Shave thin slices of Berkswell and scatter over the salad. Serve as a side dish or on its own with toasted sourdough rubbed with garlic and olive oil.

TopicsRefreshing summer salads Picnic recipes Salad recipes Vegetarian recipes BBQ recipes Recipes by our Food Editor Blanche Vaughan 69 ways to eat cheese Salads Recipes

Ingredients

Ingredients

Method

Step 1

Step 2

Step 3