Tomato salad with cherries and coppa

How Maurice does it

1. 1

   Cut the large tomatoes and cherry tomatoes into bite-sized pieces. Pit the cherries and add them to a large bowl with the tomatoes.

2. 2

   In a small bowl, whisk together the red wine vinegar, olive oil, raw egg yolk, salt, pepper, and a squeeze of lemon juice until emulsified.

3. 3

   Smash half of one large tomato directly over the salad bowl to release extra juice.

4. 4

   Pour the dressing over the tomatoes and cherries. Gently squeeze some of the tomatoes with your hands to release more juice. Stir well.

5. 5

   Add the sliced shallots, diced coppa, and fresh basil leaves. Toss gently to combine.

6. 6

   Let the salad sit for a few minutes to allow the flavors to meld. Serve and enjoy.