Annie Bell’s tomato and beetroot salad recipe

A simple ruse for elevating a humble tomato salad for a light lunch or as a side for a barbecue.

SERVES 4

1 tbsp balsamic vinegar
Sea salt, black pepper
1 banana shallot, peeled and very finely chopped
2 heaped tbsp finely snipped chives
5 tbsp extra virgin olive oil
200g cooked and peeled beetroot (unvinegared)
3 beef tomatoes (around 250g each)
8 slices serrano ham

1. Whisk the balsamic vinegar with a little seasoning in a large bowl then add the shallot, half the chives and the oil.
2. Slice the beetroot wafer thin then stir the slices into the vinaigrette.
3. Thinly slice the tomatoes across the centre. Lay the slices out on a board and season with salt. Now arrange the slices between four plates, layering the beetroot slices in between. Spoon over any remaining dressing.
4. Scatter with the remaining chives and serve with the ham.