The days of using only red tomatoes are long gone and this salad showcases the kaleidoscope of colours available on the market. (Or grow your own!)
Serves: 6
INGREDIENTS
2 punnets assorted tomatoes, halved if large I used Curious Croppers)
2 teaspoons black or white sesame seeds, toasted
micro salad leaves or small coriander leaves
Dressing
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
½ teaspoon caster sugar
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients in a bowl and season.
Arrange the tomatoes on a serving platter and spoon over the dressing. Scatter with the sesame seeds and micro leaves.
Related Content
RecipeA Red Salad
Article by Claire Aldous
RecipeMixed Tomato Salad with Smoked Paprika Dressing
Article by Claire Aldous
RecipeMixed Tomato and Black Bean Salad with Mustard Seed Dressing
Article by Claire Aldous
RecipeMixed Tomato, Purple Basil and Mozzarella Salad with Caper and Mustard Dressing
Article by Claire Aldous
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!