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A tomato salad, preferably made with home grown tomatoes or those from the market (preferably a market in France) for me has always been the ultimate summer dish. Most days I’ve been making one for lunch: simply dressed with good extra virgin olive oil (Pomora gifted me a subscription years ago and I swear by it), a generous sprinkling of Breton Fleur de Sel Sea Salt, and a handful of herbs from the garden. Usually basil, but this summer most often chives. With crusty bread to mop up the divine juices, that is perfection.
There are also recipes I follow to get the perfect tomato salad. If I want to dress things up a bit there is The Only Tomato Salad You’ll Ever Need finished with lots of parsley and with a lemon and spring onion dressing, and in One Pan Pescatarian(ad) I’ve got a Tomato Salad with Pomegranate Molasses (pg 121). Drizzled over salads and vegetables pomegranate molasses tastes more like a suped up balsamic vinegar. There, coupled with an extra layer of slow roasted tomatoes atop the sliced heirlooms it makes a beautiful salad finished with fresh sage flowers – the perfect way to add the wonderful flavour of sage without ruining the salad with the woody mouthfeel of the herb.
Usually I serve potato salads like this alongside Mediterranean food – which is what I cook most of during the summer months – but this got me thinking, what tomato salads could I make to pair with other things I like to cook and eat?
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One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*