• 500 grams ox-heart tomatoes, cut along ribs into wedges, halved again
  • Freshly grated zest 1 lemon
  • Freshly ground black pepper

Dressing ingredients

  • 1 tablespoon lemon juice
  • 2 tablespoons cold-pressed virgin olive oil
  • 1 teaspoon honey
  • 6 shallots, finely sliced
  • 1 cup finely chopped or torn fresh basil leaves
  • Pinch sea salt flakes

Author of this recipe

Frances Tolson

Frances Tolson

Amateur cook

What I love most about salads is that no matter how many people turn up, I can make more interesting tasty salads and everyone is happy. ... Read more

This lovely old fashioned tomato – its taste, its appearance, and texture remind me of tomatoes Dad grew during my childhood. Ox-heart (also known as Coeur de boeuf) can be sliced or cut into wedges. I love this easy tomato salad.


Arrange the tomato wedges on a platter.

Scatter the basil and shallots over tomato platter. 

Sprinkle with lemon zest and cracked pepper.



Beat 1 tablespoon lemon juice with oil, salt and honey.

Drizzle salad with dressing. 

Tips from the author

To maximise flavour, store tomatoes at room temperature.  On a hot day, refigerate this salad 1 hour before serving.

Serves 4 as a starter or side dish.


Coeur de boeuf is an old-fashioned tomato that originates from Italy, commonly known as ‘ox-hearts’ these 'old-fashioned' tomatoes and are becoming popular again. Coeur de boeuf tomatoes are uniquely ribbed and ripen from the inside out, turning fron green to orange into a deep red.