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Heirloom Tomato Salad with Watercress and Pickled Shallots

Heirloom Tomato Salad with Watercress and Pickled Shallots

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 1 min läsningstid

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This heirloom tomato salad with watercress and pickled shallots is a celebration of seasonal produce at its finest. Using a variety of heritage tomatoes provides a beautiful spectrum of colours and a complex balance of sweetness and acidity that store-bought varieties often lack. The addition of peppery watercress adds a lovely crunch and a distinct British garden feel, while the quick-pickled shallots provide a sharp, bright contrast to the rich olive oil dressing.

As a naturally vegan dish, this salad is an excellent choice for a light lunch or a sophisticated starter for a dinner party. It is incredibly simple to assemble but looks impressive on the table thanks to the rustic shapes of the tomatoes. For the best flavour, ensure your tomatoes are at room temperature before slicing, as this allows their natural juices to mingle perfectly with the vinaigrette.

Ingredients for Heirloom Tomato Salad with Watercress and Pickled Shallots

1 shallot, peeled and thinly sliced
120ml white wine vinegar
Salt
Nymalen svartpeppar
120 ml extra jungfruolja
Salt
Nymalen svartpeppar
4 small heirloom tomatoes (about 450g )
2 cups watercress

How to make Heirloom Tomato Salad with Watercress and Pickled Shallots

Combine the shallot with 120ml white wine vinegar, season with salt and pepper. Refrigerate 30 minutes, or until shallots turn pink. Strain before using.

To make dressing, take 2 tablespoons of vinegar from the shallot mixture and place in a bowl. Whisk in 120ml extra-virgin olive oil and season with salt and pepper.

To make the salad, cut the heirloom tomatoes into wedges. Place 2 cups watercress in a large bowl and top with tomato wedges, pickled shallots and dressing.

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