I saw these sungold tomatoes at the greenmarket, and the recipe just wrote itself. Which herbs highlight tomatoes best? Basil, oregano and chives, hands down. Add garlic, salt, pea shoots, capers, some micro greens for color and texture, and an earthy-sweet dressing with oregano and sherry vinegar, and summer has arrived.
Plus this dish is totally customizable: Add spring onions, shallots or cilantro, or remove one of the ingredients I chose. The dressing is wonderfully acidic with a touch of sweetness from the maple syrup—yet if you taste the dressing without the maple first and like the acidity, then enjoy it without! Tomatoes take both salt and acid very well, especially when tomatoes are at peak sweetness.
The necessary tool for this recipe is simply a whisk. Leave a comment below if you try it, and enjoy!
The best way to celebrate tomatoes, all on one plate! Sweet, seasonal tomatoes meet garlic, capers, all the seasonal herbs and an earthy-sweet vinaigrette. Summer (or spring!) has arrived.
15 Minutes
15 Minutes
Step 1
Add tomatoes, basil, 1 sliced garlic clove, pea shoots, chives, capers, and micro greens to a plate. Sprinkle 1 tsp sea salt.
Step 2
Add the oregano, final sliced garlic clove, mustard, and sherry vinegar to a bowl, and whisk. Slowly stream in the olive oil, and whisk to emulsify. Taste for acidity, and add maple syrup. Taste for salt.
Step 3
Pour the dressing over the salad (you may not need it all). Let it sit for at least 1 hour, so that the tomatoes can marinate in the dressing and soften (it can be eaten immediately if you don’t have time).
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