Coeur de Boeuf Salad with Balsamico Cream and Argan Oil

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Coeur de Boeuf, originated from Italy, commonly known as ‘ox-hearts’, is known for its meaty, fleshy texture and fruity taste, and, of course, for its beautiful unusual shape. These 'old-fashioned' tomatoes are beautifully ribbed and ripen from the inside out, turning from green to orange into a deep red. Perfect for pastas and sauces and just superb in salads with fresh herbs and cheese.

400 g Coeur de Boeuf tomatoes, thickly sliced 10 Black olives, sliced into rings Green pepper Fleur de sel Fresh cilantro leaves Balsamico cream Argan oil

1. Arrange the tomato slices on a platter.
   
2. Scatter black olive rings and cilantro leaves over tomato slices.
   
3. Sprinkle with cracked green pepper and salt. Drizzle the salad with balsamico cream and argan oil.

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