Life’s been strange this year, with hardly enough time to foodblog. Much of the blame lies with Mia; the rest with my own laziness. Despite this, I couldn’t resist sharing this delicious salad with you all, prompted by the “wild tomatoes” that arrived in my vegetable box this past week. The colours are fantastic and I’ve already decided I just have to grow them next year.
Wild Tomato Salad
I’m going to throw out a bit of a plug to my organic veggie box suppliers here; feel free to skip this paragraph if blatant recommendations aren’t your thing. I’ve been getting my box from Woodlands Farm in (my home county) Lincolnshire delivered every two weeks for the past 6 months or so and it’s really changed the way I eat. There’s something great about having your food come to you, rather than you going to your food; you’ll pretty much be able to guess what arrived in my box each week from what I blog about.
This recipe is pretty well timed, too. I received a cookbook recently called “The Tomato Book” (which I’ll review later in the week) and spent hours staring at the 60 page (!) section about tomato types; salivation just doesn’t begin to describe it. Why are the ones I’m growing all boring and red?
Recipe: Wild Tomato Salad
This tomato salad is certainly eye catching, and tastes as good as it looks!
Ingredients
- Handful of “Wild” tomatoes – basically different shapes and colours.
- Rocket
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Salt & Pepper, to taste
Method
- This is such a simple one to create; simply create a dressing from balsamic vinegar mixed with olive oil, salt & pepper
- Use to coat the tomatoes (I halved mine; chop smaller dependant upon size) and rocket.
- Leave for an hour or so for the flavours to come together then enjoy!
Preparation time: 1 hour(s)
Number of servings (yield): 1