Heirloom Tomato Salad
The heirloom tomatoes have a delicious flavour that no hybrid variety grown today in greenhouses will ever be able to match. They are different in size and shape, color, and taste, but each one is individually perfect. From the red ones that are the most acidic to the milder yellow ones, you can even have them beautifully striped pink and green, dark purple, pure green, and almost black. They are a vibrant collection worthy of making a statement at your table.
Here is a version of something I ate recently on my travels with the freshest of flavours that I replicated through my palate to share. Drizzle the best olive oil you can find and enjoy it as an appetiser or as a side to your grilled piece of chicken, fish, or steak.
1 cup mayonnaise
1/4 cup cream or as needed
pinch of rock salt
1 tsp wasabi/horseradish paste
3 sheets of seaweed Nori; finely crunched
The heirloom tomatoes have a delicious flavour that no hybrid variety grown today in greenhouses will ever be able to match. They are different in size and shape, color, and taste, but each one is individually perfect. From the red ones that are the most acidic to the milder yellow ones, you can even have them beautifully striped pink and green, dark purple, pure green, and almost black. They are a vibrant collection worthy of making a statement at your table.
 |
| Fresh Heirloom Tomatoes at the market for sale |
Here is a version of something I ate recently on my travels with the freshest of flavours that I replicated through my palate to share. Drizzle the best olive oil you can find and enjoy it as an appetiser or as a side to your grilled piece of chicken, fish, or steak.
 |
| Heirloom tomatoes with a wonderful Nori dressing. |
1 cup mayonnaise
1/4 cup cream or as needed
pinch of rock salt
1 tsp wasabi/horseradish paste
3 sheets of seaweed Nori; finely crunched
optionally, drizzle it all over with olive oil.
Mix this together with a spoon.
Cover and chill for an hour or two, and serve with freshly sliced or diced heirloom tomatoes, lightly sprinkled with sea salt, and drizzled with light, best-quality olive oil.
Tips
Tomatoes are best served at room temperature and not chilled.
The dressing can be chilled to stay thick.
Loosen with cream to desired consistency.
Wasabi paste, wasabi mustard, pure horseradish or freshly grated horseradish can be used for this recipe.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo courtesy Niloufer Mavalvala
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