The tomato salad is a favourite at any Summer picnic or BBQ, in this recipe I have used a selection of Inca Tomatoes - a sure fire way to ensure your tomato salad is the belle of the ball. Boasting an intense flavour, sweeter, and more juicy than the typical supermarket variety, these tomatoes truly are something to write home about. This healthy recipe is completely vegetarian and makes use of the best of the Summer's seasonal produce, and is complemented with a sensual herb flavour that is guaranteed to thrill your guests' taste buds.
Serves 4 -6
Ingredients
- 2.5kg, inca tomatoes
- 20g, fresh micro basil
- 20g, fresh red micro basil
- 20g, fresh chives
- 200g, burrata
- 1/2 shallot, finely diced
- Pinch, high quality sea salt
- Pinch, cracked black pepper
- 50g, pine nuts (optional)
For the dressing:
- 60ml, extra virgin olive oil
- 20ml, red wine vinegar
- 1 tbsp, runny honey
- 1tbsp, english mustard
- Pinch, high quality sea salt
- Dash of Pepper
Method:
- Slice the larger tomatoes, halve or quarter smaller tomatoes (respective of their size).
- Toss with salt in a colander, leave to stand on top of a bowl for around fifteen minutes, allowing excess juices to drain away.
- Chop the red basil, green basil and chives. Mix together with the diced shallows, thus creating a lovely herb seasoning.
- On a large serving platter, layer the tomatoes according to size - ensure you're really showing the variety in shape and colour of the tomatoes. Whilst building your layers, sprinkle the herb/shallow mixture evenly throughout.
- Tear the burrata into small pieces, distribute evenly amongst the dish.
- In a separate bowl, whisk the dressing ingredients together and then drizzle over the dish and serve.
Loading...
71 view(s) 
