Heirloom tomato salad
- Side
- 2
- 30 minutes
This simple tomato salad recipe from Esra Muslu relies on using deeply flavourful heirloom tomatoes, and so is best made when they’re in season. The crunchy, toasted almond topping and vivid, green, garlicky yoghurt pair beautifully with the sweet heirloom tomatoes, and take no time to put together. It’s the perfect addition to any summer meal.
Ingredients
Metric
Imperial
Green yoghurt
- 45g of fresh mint
- 100g of cucumber, roughly chopped
- 1 garlic clove, roughly hcopped
- 3g of Maldon salt
- 60g of full fat yoghurt
Salad
- 170g of heirloom tomato
- 15g of extra virgin olive oil
- 1/2 lemon, juiced
- 1g of sumac
- 1g of Maldon salt
- 1 handful of flaked almonds, toasted
- 5g of micro watercress leaves
Method
Blend all the ingredients for the green yogurt with one spoonful of the plain yogurt
- 45g of fresh mint
- 100g of cucumber, roughly chopped
- 1 garlic clove, roughly hcopped
- 3g of Maldon salt
- 30g of full fat yoghurt
Once it is bright green and well blended, transfer out of the blender into a bowl. Stir in the rest of the yogurt
- 30g of full fat yoghurt
Thickly slice the tomatoes and mix with the oil, lemon juice, sumac and salt
- 170g of heirloom tomato
- 15g of extra virgin olive oil
- 1/2 lemon, juiced
- 1g of sumac
- 1g of Maldon salt
Spread two spoonfuls of the green yogurt on the bottom of a plate
Place the tomato mixture in the middle of the plate
Sprinkle almonds around the edge of the tomatoes and top them with the watercress
- 1 handful of flaked almonds, toasted
- 5g of micro watercress leaves
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