4 Medium Tomatoes (As ripe as possible. Never store tomatoes in the fridge.)
1 clove Garlic
1/2 Banana Shallot (or a handful of chives)
1 teaspoon Fleur de Sel
1 handful Fresh 'soft' herbs (e.g. basil, oregano, savoury,) (Herbs of your choice depending partly on the dish the salad will be accompanying if any)
1 handful Black Olives (Kalamata by preference)
1 tablespoon Good Quality Extra Virgin Olive Oil
1 teaspoon White wine vinegar
Dice or slice the tomatoes and place in a small colander or sieve. Sprinkle the salt all over and leave to drain over a bowl for up to 30 minutes. The salt will draw out excess moisture from the tomatoes
Chop the shallot as finely as possible and crush the garlic. Mix all of this together with the oil and vinegar and season with a little black pepper
Tear or chop the herbs.
Put the tomato mixture into a serving bowl and mix through the herbs, olives (if you are using them), and the oil and shallot mixture.
Check the seasoning and adjust as necessary. Garnish with a few sprigs of fresh herbs as used in the salad.