Mixed tomato salad
Step by step recipe:
Choose 800 g tomato to include plenty of varieties with different colours, like in this photo.
The more varied they are, the better - it's the mix of varieties that really makes this salad.- 5 min.
Rinse the tomatoes, then and cut off and discard the stalk and the hard bit just underneath. - 10 min.
Slice the tomatoes fairly thinly (the ideal tool for this is a mandolin).
Sprinkle the tomatoes with table salt and leave for 30 minutes to 1 hour. - 5 min.
Drain the tomatoes thoroughly, as the salt will have drawn out some of their juice, then put them in a salad bowl.
Add 30 g shallot (finely chopped), herbs of your choice and 5 tablespoons French dressing (vinaigrette).
Mix well. 
If you will not be serving the salad right away, do not refrigerate it, just cover and leave at room temperature.
Remarks:
Please don't store your tomatoes in the fridge - they really don't like it and it spoils the flavour. If they are already in there, take them out the day before and leave them to come to room temperature.Source:
Home made.Grade this recipe
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This recipe use (among others)
Tomato: You can get more informations, or check-out other recipes which use it, for example: Mixed salad, Little vegetable omelettes, Mexican ceviche, Piedmont salad, Vegetable pie, ... [All]
Shallot: You can get more informations, or check-out other recipes which use it, for example: Lentil and cold-meat salad, Leek and potato soup, Pan-fried salmon with white cabbage, Penne with purple artichokes, Chinese style chicken, ... [All]
French dressing (vinaigrette): You can get more informations, or check-out other recipes which use it, for example: Valay salad, Prawn salad with a crunch, Chicken and Avocado Salad, White asparagus salad, Mixed salad stack, ... [All]
Herbs of your choice: You can check-out other recipes which use it, for example: Warm Leek and Potato Salad, Cucumber and salmon salad, Beetroot and cream cheese verrines, Greek salad, Chinese Soup, ... [All]