Tomato Salad

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November 1, 2007
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Took a rather long stroll in a supermarket sometime last month, something I don’t think I can achieve right now, not with my protruding belly and my ducky waddle. I had a relaxing time browsing over the fresh vegetables section.

Tomatoes literally caught my eyes, they were in so many hues of colours and sizes, deep red, yellows, greens etc. You describe it and they might probably have it. So, I carted some tiny round organic ones, some oval yellow ones, 2 big juicy green ones, 2 big red tomatoes and some sprigs of fresh thyme.

I once remembered Jamie Oliver mentioning on his cook show that ‘salting tomatoes’ brings the water out and intensifies their flavour. So, that is exactly what I did. I sliced the small ones into half and the big ones into 8 wedges. As for some tiny ones, I left them whole just to give it some variety in presentation. Added 2 tsp of sea salt, left them sitting in a colander for 20 minutes to drain off all excess liquid and salt.

Here comes the interesting tomato salad dressing.

  • Crush a clove of garlic, mince finely.
  • 1 large red chili, seeded, chopped finely
  • 2 sprigs of thyme, chopped finely
  • 1 sprig of thyme, retain only the plucked leaves (for garnishing)
  • a dash of black pepper
  • a generous drizzle of extra-virgin olive oil
  • a dash of balsamic vinegar

Toss the tomatoes and salad dressing in a large salad bowl, serve in individual salad bowls lined with some butterhead salad leaves and garnish with thyme leaves.

This salad is very much inspired by Jamie Oliver’s ‘Proper tomato salad’ and it is just lovely and refreshing.

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