'V' Tomato salad

• 4 large beefsteak tomatoes, thinly sliced
• 1 medium red onion, finely sliced
• 1 medium shallot, finely chopped
• 1 clove garlic crushed (or 1 tsp of lazy garlic)
• 1 tbsp Dijon mustard
• 3 tbsp rapeseed oil
• 1 dash white wine vinegar
• 2 tbsp warm water
• 2 tbsp roughly chopped fresh flatleaf parsley
• 1 small handful fresh basil leaves

1. Arrange tomato slices in a circle on s serving plate.
2. Scatter the red onion over the top
3. Place the shallot, garlic, mustard and white wine vinegar into a bowl and whisk well to combine.
4. Whisk in the rapeseed oil, then add the water (whisking continually) to emulsify the dressing.
5. Season to taste with salt and freshly ground black pepper.
6. Spoon the dressing over the tomatoes then set aside for at least 1hour to marinate.
7. When ready to serve, scatter over the parsley and basil leaves

beefsteak tomatoes, red onion, shallot, garlic, mustard, rapeseed oil, white wine vinegar, water, fresh flatleaf parsley, basil

Taken from cookpad.com/us/recipes/338291-v-tomato-salad (may not work)