Cut the tomatoes into chunks if they are large, if they are small, just half them and place in a serving bowl. Season with salt and pepper and leave for 10 - 15 minutes at room temperature. This will bring out their juices. Peel the shallot and cut finely into rings. Scatter over the top of the tomatoes along with the leaves from the oregano (roughly chopped if they are very large). Add the balsamic vinegar and olive oil, and toss everything together lightly. Serve straight away as an accompaniment to any meat dish, steak, chicken, chops. Or serve as a starter with chunks of home made bread.
* If possible, use different varieties of tomatoes, (red, yellow, large vine or plum)
I could get used to this weather that we've been getting since last Thursday. It has put us in the mood for salads. I may even try my hand at one of the Jello salads. It's not the sort of thing that we in Scotland make - probably because it never gets warm enough to crave something like it. We only use jellos in desserts or fish in aspic.
So maybe find something we like and add another regular dish to the repertoire.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!