Tomato and strawberry salad

Tomato and strawberry salad

Salada de tomate e morangos

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Serves
4
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Some Portuguese dishes can be quite heavy, but this salad is lighter; it’s something a bit different that, if you think about it, makes logical use of two ingredients that come into season at the same time, and often even grow alongside each other. The acidity and sweetness of tomatoes and strawberries go together surprisingly well. If you think either of them needs a little extra touch of sweetness, cut them in half and sprinkle caster sugar on the cut side, then leave in a warm place for a couple of hours before making the salad. You could also try combining tomatoes with apricots, plums or nectarines, when in season. The salad is lovely on its own, and also goes well with grilled fish.

Ingredients

Quantity Ingredient
1 banana shallot, thinly sliced into rings
2 thin slices sourdough, (it helps if you freeze the loaf before slicing it)
2 tablespoons olive oil
600g mixed heirloom tomatoes
200g strawberries, ideally small ones for the best flavour and sweetness
extra-virgin olive oil, to taste
a small handful parsley leaves, finely chopped
sherry vinegar, to taste (optional)
sea salt flakes
ground white pepper

Method

  1. Put the shallot in a bowl with a pinch of salt and add water to cover, to get rid of a little of its punch.
  2. Preheat the oven to 220°C. Put the bread on a baking tray and drizzle both sides with the 2 tablespoons olive oil. Toast it until golden brown and crispy. Remove and allow to cool, then break into bite-sized pieces.
  3. Cut the tomatoes into roughly equal pieces. Remove the green stems from the strawberries and slice them in half lengthways. Set aside about a quarter of the strawberries, including any broken or bruised ones, and mash them with a fork.
  4. Put the sliced strawberries and tomatoes in a bowl. In another bowl, mix the mashed strawberries with enough extra-virgin olive oil to form a loose dressing, with a pinch of salt and the parsley. Stir gently and check the seasoning. If you like, you can add a dash of sherry vinegar, keeping in mind how sweet your tomatoes and strawberries taste. Pour it over the fruit. Drain the shallot rings and sprinkle them on top, then finish with the toast pieces. You can leave this salad to marinate for 1 hour, but it is best eaten on the day it is made.
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