Heirloom Tomato Salad with Anchovy Shallot Vinaigrette

Work has been busier than ever and my home cooking has been lacking lately as a result, but this salad is all about enjoying fresh summer flavours in an easy way.  You don’t even need a food processor for the dressing as long as you have a sharp chef’s knife to mince the garlic and anchovies and chop the shallots.

Use whatever herbs you have handy, I particularly love a mix of parsley and basil as a crisp foil to the anchovy vinaigrette.

Using a different coloured tomatoes will make for the best presentation, so take advantage of the gorgeous varieties of heirloom tomatoes available right now.

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