Tomato salad
The original recipe has 'sun dried tomatoes' - i.e. tomatoes dried in a low oven - and a lemon sorbet, both of which I have omitted here.
Ingredients
- for the salad
- 500g mixed ripe tomatoes
- grated zest of ½ lemon
- ½ mini cucumber
- for the dressing
- 200g ripe tomatoes
- ½ mini cucumber
- 25ml sushi vinegar - i.e. rice vinegar with a little sugar and salt
- small onion
- some basil leaves
- ½ clove garlic
- 100ml olive oil
- ⅓ vanilla pod, split lengthways
Method
- Vanilla oil - put the olive oil and piece of vanilla on a jar and allow to steep.
- Tomato water - make the tomato water by blitzing the remaining dressing ingredients. Put in a piece of muslin or cheesecloth and tie up the corners. Suspend over a bowl to catch the juices - allow to hang for and hour or two. Season with salt and pepper.
- The salad - Slice the cucumber finely. Chop the tomatoes in bite size pieces. Arrange in serving dish with zest of lemon. Mix enough of the tomato water and vanilla oil, in the ratio of 4:1 water:oil, to make a dressing. Dress the salad and serve.
based on Van het land op het bord Restaurant de Kas Amsterdam
posh tomato salad