Tomato, Caper and Shallot Salad - Rick Stein

• For the salad

• 4vine-ripened beef tomatoes, thinly sliced
• 3shallots, halved and thinly sliced
• 2tablespoons capers, drained and rinsed
• 2tablespoons flat leaf parsley, roughly chopped

• For the mustard and garlic dressing

• 1tablespoon Dijon mustard
• 1tablespoon white wine vinegar
• 1fat garlic clove, crushed
• 6tablespoons sunflower oil

1. For the dressing, whisk the mustard, vinegar and garlic together in a small bowl, then very gradually whisk in the oil to make a thick, emulsified dressing. Season to taste with salt and pepper and set to one side.
2. Meanwhile, overlap the tomato slices on a large, oval platter and sprinkle with a few sea salt flakes and ground black pepper. Scatter over the shallots and the capers.
3.  Whisk 2 tablespoons of warm water into the dressing to loosen it a little, then drizzle over the salad.