Heritage Tomato Salad with Green Tapenade Dressing
The contrasting colours of the punchy green tapenade and the rich reds, oranges and yellows of our heritage tomatoes are stunning.
(SERVES 4)
GREEN TAPENADE
70g green olives, pitted
10 capers
2 anchovy fillets
1 clove garlic, roughly chopped
15g parsley, roughly chopped
2 sprigs thyme, leaves only
zest of 1⁄2 a lemon
1.5 tbsps lemon juice
4 tbsp olive oil
generous twist of pepper
SALAD
500g tomatoes, assorted varieties
1 tbsp olive oil
2 tsp lemon juice
pinch salt
1⁄2 a shallot, finely sliced
Begin by making your green tapenade. Put all of the ingredients into a food processor and blitz until it reaches a coarse paste. Adjust the seasoning to taste before transferring to a jar.
When using heirloom tomatoes from our Market Garden, we like to slice them in a variety of ways so as to show off their incredible detail and colour. Longer tomatoes are best when quartered lengthways while rounder tomatoes look pretty when sliced horizontally across the centre. Play around with the different shapes and place into a bowl. Drizzle with olive oil and add the lemon, salt and shallots. Gently toss everything together.
Transfer the tomatoes to a platter and drizzle over about 2 tablespoons of the tapenade. Serve straight away with delicious crusty bread, cold meats and more summertime favourites.
