Cherry (tomato) bomb salad
Sometimes a recipe ends up better than you could have imagined — and this one is da bomb. The key to its flavour is the dressing. It’s super tasty and it needs to be as spicy as you can handle, which will be balanced by sweet and acidic summer tomatoes. Make sure you drown the tomatoes in the dressing (don’t worry, the recipe makes extra), so you can mop it up with bread, by adding greens or burrata. One of our recipe testers wanted to drink the dressing out of the bottle.
Ingredients
Tomato dressing
- 1 cup fresh, ripe tomato, such as roma, beefsteak or larger heirloom varieties
- 2 teaspoons Dijon mustard
- ¼ cup red wine vinegar
- ¾ cup olive oil
- ½ teaspoon chili flakes, more to taste
- 2 teaspoons honey
- Salt and pepper
Tomato salad
- 4 cups cherry tomatoes
- ½ cup red onion, diced
- 6 basil leaves, torn
- ¾ to 1 cup tomato dressing
- Salt and pepper
Instructions
Tomato dressing
- Clean your tomato, remove the stem end and cut into pieces. Place all of the ingredients into a blender or food processor and blend until smooth. Adjust the seasoning to your liking. It should be spicy.
- Note: the amount of chili flakes will depend on the type of chilis and how old the flakes are. It’s best to start with a smaller amount and add to the dressing, tasting and adjusting as needed.
Tomato salad
- Wash and cut all the tomatoes in half and add them to a mixing bowl. Season with a pinch of salt and pepper. Add the red onions and the tomato dressing. The ratio of tomatoes to dressing should be saucy. Add the basil and stir.
- Let the salad sit for about half an hour before serving.
