Now it's a bit early in the season for really good tomatoes, but I had been given some Red Wine Vinegar with Cassis and had some tomatoes that were pretty tasty so I left them out in the sun to warm up (I always think they're better that way) and decided to make a tomato salad. I'd heard that blackcurrants went well with mint and tomatoes. I couldn't get any of the actual fruits but the vinegar certainly made me want to try that combo! Very refreshing and summery. Perfect for a sunny bank holiday weekend.
1/2 tbsp olive or rapeseed oil
1/2 tbsp Red Wine Vinegar au Cassis Dijon
A spring of mint
100g tomatoes (preferable a mixture of varieties)
1. Start with the dressing. Mix together the oil, vinegar and mint. If the leaves are small enough you can leave them whole. Mix well.
2. Slice the tomatoes into chunks and add to the dressing
3. Season to taste and toss the tomatoes in the dressing.