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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.