- 400g tomatoes, mixed colours and sizes
- 1 x 200g jar Ocean Crown Cooked & Pickled Cockles, drained
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 1 ball of mozzarella
- 1 tbsp red wine vinegar
- ½ tsp sugar
- Fresh basil leaves
- Sea salt and freshly ground black pepper
Tomato Salad with Cockles and Warm Shallot Dressing
Make sure the tomatoes are at room temperature.
Slice the tomatoes thinly and arrange on a plate. Sprinkle the cockles over the tomatoes.
Make the dressing: Heat the olive oil in a pan over a medium heat and gently cook the chopped shallot in this until just softened. Leave to one side.
Tear the mozzarella into small pieces and arrange on the plate.
Finish off the dressing by whisking the vinegar and sugar into the warm olive oil and shallot mix. Spoon the dressing over the salad.
Garnish with fresh basil leaves and season to taste.
Serve immediately with some crusty bread.