FAST FOOD
Torn tomato salad with goat’s cheese

Torn tomato salad with goat’s cheese

Serves 8



8   vine-ripened tomatoes
400 gm   cherry tomatoes
2   golden shallots, thinly sliced
2 tbsp   sherry vinegar
80 ml (1/3 cup)   extra virgin olive oil
1 tsp   white sugar
160 gm   mature goat’s cheese


1 Place a sieve over a large bowl to catch juices and, using your hands, coarsely tear vine-ripened tomatoes into large pieces. Squash cherry tomatoes between your fingers and add to sieve. Scatter with 2 tsp sea salt and stand for 20 minutes, then pour juices into a small saucepan, add shallot and simmer over medium heat for 5 minutes or until reduced to 2 tbsp. Add sherry vinegar, olive oil and sugar and season to taste with sea salt and freshly ground black pepper.
2 Transfer tomatoes to a serving bowl or platter and drizzle with dressing. Thinly slice mature goat’s cheese, scatter over tomatoes and serve immediately.


RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Emma Knowles


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