Heirloom Tomato Salad

Name: Heirloom Tomato Salad
Yield: Serves 8
Cuisine: Australia
Ingredients: Fine Sea Salt; 8 Flowering Pea Shoots; 4 Preserved Wild Italian Mountain Radicchio; 10 ml (¼ fl oz) Grapeseed Oil; 160 ml (5¼ fl oz) Extra Virgin Olive Oil; 8 White Borage Buds; 8 Sprigs Bronze Fennel; 1 Punnet Baby Watercress, Trimmed; 8 Chive Flower Buds; 8 Sprigs Parsley Flowers; 8 Sprigs Wild Elderflower Buds; 8 Sprigs Wild Sorrel; 8 Wild Rocket (Arugula) Flowers; 6 Pink Brandy Wine Tomatoes; 400 g (14 oz) Sheep’s Milk Yoghurt; 400 g (14 oz) Fresh Goat’s Curd; 32 Ligurian Olives; 8 Orange-Red Calendula Flowers, Dried; 54 Mexican Midget Tomatoes; 24 Love Bite Tomatoes; 4 Black Ox Heart Tomatoes

Preparation info

Serves
8

Difficulty
Easy

Appears in

Quay

By Peter Gilmore

Published 2010

About

For this salad I use four different varieties, but really you can use any combination of tomatoes you have available. I’ve combined this salad with goat’s and sheep’s milk curd and wild and cultivated buds, shoots and flowers.

Ingredients

32 Ligurian Olives
400 g (14 oz) Fresh Goat’s Curd

Method

Pit the Ligurian olives and chop finely. Put the olives on a sheet of silicone paper and dehydrate them in a low oven, about 60°C (140°F/Gas ¼), for 3–4 hours. (In the restaurant, we place the olives under heat lamps for 3–4 hours.) This will intensify the flavour of the olives. Allow to cool and then store in an airtight container.

Combine the goat’s curd and sheep’s m

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