RECIPES | There’s nothing quite like a simple salad made using fresh, in season tomatoes. We like using an assortment of heirloom tomatoes when we can. Not only does it make the salad look pretty, but you get a slight variation of flavours and textures with each bite.
Most of the red tomatoes that people are familiar with today contain a genetic mutation that gives them a uniform red colour, along with disease resistance. This comes at the cost of flavour and sweetness.
The use of tomatillos (aka Mexican husk tomato) in this salad provides a slightly crunchy, light sour element.
Preparation Time: 10 minutes / Serves: 1-2 people
- 2 red tomatoes, cut into quarters
- 2 yellow tomatoes, cut into quarters
- 350g mixed coloured cherry tomatoes, cut in half
- 4 tomatillos, cut into quarters
- 20ml aged balsamic vinegar
- 60ml extra virgin olive oil
- salt and pepper to taste
- Mix together the salt, pepper, balsamic vinegar and olive oil.
- Pour over the tomatoes and mix well.
You can use any tomatoes you can get your hands on, but a variety will give you the most interesting and colourful result.