Heirloom Tomato Salad with Watercress and Pickled Shallots

Ingredients for Heirloom Tomato Salad with Watercress and Pickled Shallots

• 1 shallot, peeled and thinly sliced

• 120ml white wine vinegar

• Sal

• Freshly ground black pepper

• 120ml extra-virgin olive oil

• Sal

• Freshly ground black pepper

• 4 small heirloom tomatoes (about 450g )

• 2 cups watercress

How to make Heirloom Tomato Salad with Watercress and Pickled Shallots

Combine the shallot with 120ml white wine vinegar, season with salt and pepper. Refrigerate 30 minutes, or until shallots turn pink. Strain before using.

To make dressing, take 2 tablespoons of vinegar from the shallot mixture and place in a bowl. Whisk in 120ml extra-virgin olive oil and season with salt and pepper.

To make the salad, cut the heirloom tomatoes into wedges. Place 2 cups watercress in a large bowl and top with tomato wedges, pickled shallots and dressing.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.