Heirloom Tomato Salad

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

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

Oceania
Australia
Sydney
Gluten-free
Vegetarian

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

Ingredients

Method

Photos