Such a nice tomato salad with lots of delicious dressing for which you will require some crusty bread. You do need to skin the tomatoes but it actually takes no time at all if you follow the instructions below and it allows them to soak up the dressing so don’t be tempted to leave that step out.
Cherry tomato salad with wholegrain mustard – serves 4 to 6
- 900g cherry tomatoes
- 50g walnuts, coarsely chopped
FOR THE DRESSING:
- small bunch of tarragon
- 2 tbsp balsamic vinegar
- 1 heaped tbsp wholegrain Dijon mustard
- 125ml walnut oil or olive oil
Peel the tomatoes by cutting a slit in the base of each then putting them into a large bowl. Pour over some boiling water from the kettle and immediately drain – the skins should peel of easily.
Keep a sprig of tarragon to garnish and remove the rest of the leaves from the stalks. Coarsely chop the leaves and discard the stalks. Whisk the vinegar and mustard together with some salt and pepper. Gradually whisk in the oil so the dressing thickens slightly, then whisk in the chopped tarragon.
Pour the dressing over the tomatoes, mix gently and taste for seasoning. You can leave at room temperature for a couple of hours at this point. Pile into a salad bowl and sprinkle with the walnuts and the reserved tarragon just before serving.
(Original recipe by Anne Willan IN: BBC Good Food Magazine, April 2002)
Jono & Jules do food & wine 
Pretty simple and pretty tasty!