To me, it’s a waste to cook these beautiful heritage tomatoes. Just slice them up as a tomato salad and dress with a professional tomato vinaigrette, double tomato-y. Who doesn’t love it?
I have a thing for natural colourful things — purple sprouting broccoli, sweet peppers, candy-cane beets, all greens and these, heritage tomatoes.
These jewels are grown from Isle of Wight, an island I fell in love with.
The shininess and indulgent colour keep my eyes busy, and I can’t help peeping my phone and take them home. I give each a sniff, hmm, woody and fresh. Gently squeeze, and it’s slightly firm — like the fleshy area on the bottom part of the thumb and index finger when making a fist.
They are ready for a salad. I look up to the great cookbook: Salt, Fat, Acid, Heat, and found this wonderful tomato salad recipe.
Heritage Tomato Salad with Tomato Vinaigrette Recipe
When the heritage tomatoes are in season, don’t wait! Slice and dress with a vinaigrette, any kind, but I think this tomato vinaigrette is pretty awesome!
Ingredients
Serves 2 as a starter
- 2 heritage tomatoes
- 1 small handful of parsley
- 2 large basil leaves
- salt and pepper
For the Tomato Vinaigrette
- 1 round shallot
- 1 tbsp red wine vinegar
- ½ tbsp balsamic vinegar
- 2 small very ripe tomatoes (approx. 55 g)
- 25 ml extra virgin olive oil (about 3 tbsp)
- 2 large pieces of basil leaves
- a small clove of garlic
- salt
How to Make
- First, prepare the tomato vinaigrette. Dice the shallot and put in a small bowl or jar. Pour in the vinegars to let sit for about 15 minutes, so the acidity macerate the pungency of the shallots.
- After that, halved and grate the tomatoes, and slide into the shallots. Peel the garlic and use the knife’s blade to smash the garlic, also add into the shallots.
- Torn the basil into large pieces, add in the shallots together with the extra virgin olive oil and a generous pinch of salt. Stir or shake to combine. Use a piece of bread or slice of tomato to have a taste check. Adjust with salt and vinegar if required. Let the dressing sit for 10 minutes. Discard the garlic before use.
- Now, move on to the salad. Slice the tomatoes and place on a plate. Add a pinch of salt and pepper, and slightly dress with the tomato vinaigrette.
- Chop up the herbs and place in a separate bowl. Give a pinch of salt and pepper, and drizzle in 1 tbsp of tomato vinaigrette, mix well. Top this over the slice tomatoes and serve immediately.
