RECI PES
SOUTH FARM’S HOME- GROWN HERITAGE TOMATO SALAD
In the summer months, our many varieties of tomato plants burst with colourful fruit. Some of the most interesting tomatoes we grow are indigo beauty, golden sunrise, red and green zebra and giagantomo. Using a mix of varieties and sizes will enhance the visual impact and deliciousness of this salad
PREPARATION TIME: 30 MINUTES CHILLING TIME: AT LEAST 1 HOUR
INGREDIENTS • 100ml aged Aceto Balsamico de Modena vinegar (or any other good-quality balsamic vinegar) • 2g agar-agar (a vegetarian gelatine alternative) • 1 or 2 of each tomato variety you have (use as many colours, sizes and textures as available) • 20g smoked Maldon sea salt • 20 basil leaves • 50ml aged Aceto Balsamico De Modena glaze • 250g burrata (or buffalo mozzarella) • 5g basil cress (or very young basil) • 5g shiso cress (optional) • 100ml good quality extra-virgin olive oil • 20ml basil oil STEP-BY-STEP GUIDE 1. For the balsamic jelly cubes, bring the balsamic vinegar to the boil, then stir in the agar- agar using a whisk. Make sure it has all been dissolved. Line a small tray with cling film and pour the balsamic mix into the tray. Leave the jelly to set in the fridge for at least one hour. This can be done a day in advance. Once set,
cling film and leave to sit on the side for up to 15 minutes. The salt will season the tomatoes and release their wonderful flavour. 3. To assemble, place four plates in front of you. Dip a pastry brush into the balsamic glaze and spread some in the centre of each plate. Divide the seasoned tomatoes between the plates, making sure that every serving has a variety of shapes and sizes. Tear the burrata or mozzarella into 12 pieces and divide them between the four plates. Add five or six cubes of balsamic jelly to each plate, but if you love balsamic then feel free to add more! Sprinkle the basil cress and shiso over the top, then finish the salad with a drizzle of extra-virgin olive oil and basil oil.
tip the contents of the tray on to a chopping board and dice the jelly into 1cm cubes. 2. To prepare the tomatoes, cut each tomato into different shapes, letting their shape guide you. Don’t go for the same size pieces. Some tomatoes naturally lend themselves to being cut into large chunks, others could be sliced and some, for example baby plum tomatoes, could be left whole or simply halved. The aim is to have a variety of shapes, sizes, colours and textures. Once you are happy with the mixture of tomatoes, season them with the smoked Maldon sea salt. Tear the basil leaves into pieces using your fingers and add them to the tomatoes. Toss them in the bowl to mix everything together, then cover the bowl with
The result will be four stunning plates of full of colour and flavour! Our recipe is for a starter, but to make this salad into a main course, follow the steps above, but split everything between two large plates instead to serve.
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