This salad is a celebration of tomatoes but the versatile dressing works beautifully with whatever is freshest and best.
Serves: 6-8
INGREDIENTS
500 grams mixed cherry tomatoes
2 large yellow or red beefsteak tomatoes, thickly sliced
Dressing
⅓ cup olive oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
¾ teaspoon smoked paprika
sea salt and freshly ground pepper
1 tablespoon finely diced red onion
METHOD
Dressing: Whisk the oil, vinegar, mustard and paprika in a bowl and season. Stir in the onion.
Halve, roughly chop or slice the tomatoes depending on their size, and arrange on a platter.
Spoon some of the dressing over the tomatoes then serve the rest separately.
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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.