Fresh tomato salad

From issue #3, page 66.
Photography Photography by Becky Nunes.

    INGREDIENTS

    Salad
    300 grams ripe tomatoes
    small handful of fresh herbs – basil, mint – roughly chopped
    1 clove garlic, crushed
    1 very small red onion, finely sliced
    ½ cup black olives, pitted and halved
    2 tablespoons olive oil
    1 tablespoon lemon juice
    sea salt and freshly ground pepper

    METHOD

    Remove the seeds from the tomatoes and cut into large dice. Combine with the other ingredients.

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.