Tomato Salad with Gazpacho Dressing

Name: Tomato Salad with Gazpacho Dressing
Yield: Serves 4
Cuisine: British
Ingredients: 300 g roma tomatoes, at room temperature; 5 g fresh basil leaves; Fresh basil leaves, for serving; Lemon extra virgin olive oil, for drizzling; Sea salt flakes and freshly cracked black pepper, for seasoning; Sea salt flakes and freshly cracked black pepper, for seasoning; 6 heritage or heirloom tomatoes; 6 heritage or heirloom tomatoes; 2 g shio kombu (seasoned dried kelp), finely chopped; 2 g caster sugar; Pinch of table salt; 2 g shio kombu (seasoned dried kelp), finely chopped; ½ tsp red Tabasco sauce; 3 tsp Worcestershire sauce; ½ tsp freshly cracked black pepper; 35 ml lemon extra virgin olive oil; 50 g celery; 2 g peeled garlic cloves; 5 tbsp white balsamic vinegar; 45 g Lebanese cucumber

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

6 heritage or heirloom tomatoes
Sea salt flakes and freshly cracked black pepper, for seasoning
Fresh basil leaves, for serving

Oceania
Europe
Australian
Australia
United Kingdom
Sydney
Fish course
Side dish
Pescatarian
Mediterranean
Gluten-free

Method

Begin with making the gazpacho dressing. Chop the tomatoes, basil, garlic, celery and cucumber into small chunks and place in a container. Add the white balsamic, Worcestershire, Tabasco, lemon oil, pepper, sugar, shio kombu and salt. Mix until well combined. Cover and place in the fridge for at least 8 hours, or overnight, to infuse.
Place the tomato mixture i