Tomato Salad With Tomato Dressing
Liberty Greene Fennell
- Serves
- 4
- Prep Time
- 15 minutes
Tomatoes are my favorite food in the entire world, they beat everything else ever. I would rather eat tomatoes and salt than a cake or fried chicken, but they have to be good of course, and now is the time to be eating them!
This salad is nothing out of the ordinary, it’s just about using very, very good ingredients because it’s so simple. The dressing is made from grated tomatoes, so it utilizes the peek season toms and doubles up on tomato flavor, perfect for soaking up with some good fresh bread. The leftover juice on the plate is so delicious, I drank every last drop when we were finished.
PS Please use buffalo mozzarella for this and not burrata, burrata is overused in my opinion and buffalo is where the flavor is at!
—Liberty Greene Fennell (food stylist, supper club host & recipe developer), @libertyfennell
Ingredients
- 2 pounds heirloom tomatoes of different sizes, roughly chopped (One medium tomato saved for the dressing)
- 1/3 cup good-quality extra virgin olive oil
- 1 garlic clove
- juice of 1/2 of a lemon (or swap for Yuzu Ponzu sauce)
- 1 shallot
- 1 large ball of buffalo mozzarella, torn
- Handful of basil leaves and handful Thai basil leaves
- Sea salt (preferably Maldon)
- Freshly cracked black pepper
- Crusty bread to serve; I do just love a good French stick with this!
Directions
- Step 1
Grate one medium tomato into a bowl, then drain out the liquid (You could save this juice for a tomato martini—find the recipe on @libertyfennell (s) Instagram. Whisk the tomato pulp with the olive oil, grated garlic clove, lemon juice OR yuzu ponzu and some salt and pepper.
- Step 2
Chop the tomatoes randomly depending on their size but around 1 to 2 inches large, add to a large mixing bowl along with the shallots, pour over the dressing and toss together.
- Step 3
Serve the tomatoes onto a large serving plate, top with torn buffalo mozzarella, basil leaves, an extra drizzle of olive oil and some salt and pepper. Serve with crusty bread to soak into those delicious juices.