Not-your-average Tomato salad – Ottolenghi

Not-your-average tomato salad (pictured above)

The punchy dressing, with its garlic, ginger and fish sauce, is what makes this salad so special. Use whatever mixture of tomatoes you can get your hands on, and serve alongside a range of other veg dishes to create a summer spread. If you want to make the salad vegetarian- and vegan-friendly, swap the fish sauce for a tablespoon and a half of soy sauce and adjust the seasoning to your liking.

Prep 20 min
Cook 40 min
Serves 4 as a side

5 garlic cloves, peeled and thinly sliced
35g ginger, peeled and julienned
135ml olive oil
Flaked sea salt and black pepper
3-4 limes
– zest finely grated, to get 1 tbsp, and juiced, to get 3 tbsp
2 tbsp fish sauce – check for gluten content, if need be (or, for vegetarians and vegans, 1½ tbsp light soy sauce)
2½ tbsp (10g) coriander leaves, roughly chopped
500g vine or heirloom tomatoes, cored and cut into 1.5cm thick slices
300g mixed cherry tomatoes (red, yellow, orange, black), cut in half lengthways
½ red onion, peeled and cut into thin rounds (60g net weight)

Put the garlic, ginger, oil and a half-teaspoon of flaked salt in a small saute pan, set it over a medium-low heat and cook gently, swirling the pan every now and then, for 20-25 minutes, until the solids are lightly golden. Strain through a sieve set over a bowl to catch the oil, then leave the oil to cool for about 10 minutes. Transfer the solids to a plate lined with absorbent paper, where they will crisp up further.

Once the oil has cooled a little, use a fork to whisk in the lime zest and juice, fish sauce and coriander.

Gently toss all the tomatoes with a teaspoon of flaked salt and a generous grind of pepper, then arrange on a platter with the sliced red onion, so everything sits in a single layer and overlaps slightly. Spoon over the dressing, scatter on the crisp ginger and garlic, and serve right away.

Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *