Tomato salad with herb dressing

Tomato salad with herb dressing

By
From
Taste of Australia
Serves
4
Prep
10 mins
Photographer
Stuart Scott

For this simple salad I used different tomatoes from Ricardoes Tomatoes & Strawberries in Port Macquarie including roma (plum), conchita and flavorino in a variety of colours from green through to rich red. The recipe’s success depends on naturally ripe tomatoes. Heirloom varieties work well, too.

Ingredients

Quantity Ingredient
1kg assorted tomatoes
1/2 bunch chives, roughly chopped
1/2 bunch mint, leaves picked
1/2 bunch basil, leaves picked
sea salt flakes
1 loaf sourdough, sliced

Method

  1. Slice the tomatoes into large chunks or leave them whole if small and place in a serving bowl.
  2. Place the chives, mint and basil in a mortar and sprinkle generously with sea salt flakes. Using a pestle, pound to grind the herbs and salt into a smooth paste. Spoon over the tomatoes and serve with the sourdough bread.

Wine

  • Most likely you will be eating this side dish with a main course, so stick to the wine which suits that. If, however, this is the main event, you can’t go past a semillon or a chambourcin, the red grape variety that flourishes in the Port Macquarie area.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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