Tomato salad with radish, green chilli, lemon and toasted coriander seeds by Norma

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Tomato salad with radish, green chilli, lemon and toasted coriander seeds

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Tomato salad with radish, green chilli, lemon and toasted coriander seeds

Italian

Side

15 mins

Vegetables/vegetarian

Easy

Serves

Needless to say this is all about the tomatoes; you can buy them all year round but often they have little flavor, are insipid and watery and don’t have anything of interest about them. Heritage varieties are popular at the minute and can have good depth and texture.

The summer months (from June) see the sweeter tomatoes coming in such as plum vine, marmonde and cherry but you’ll also get early tomatoes such as the Isle of Whyte grown varieties in April and May.

I like a selection of tomatoes in a salad- colours and shapes but also textures and sweetness/acidity- green tomatoes are firm crunchy and quite sharp but great alongside some super sweet cherry wine tomatoes.

Recipe courtesy of

Ingredients

500g mixed seasonal tomatoes- stalks removed and eyes from larger tomatoes
1 large green chilli, desseded and finely sliced
1 tablespoon coriander seeds
½ tsp sumac
12 breakfast radishes, leaves in tact and washed
75ml extra virgin olive oil
50ml chardonnay or muscatel vinegar
juice of 1 lemon
sea salt and black pepper

Method

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Method

Firstly prepare the tomatoes- cut the smaller tomatoes in half and the larger tomatoes slice into 1 cm rounds with a serrated knife- place the tomatoes in a bowl, season with salt, pepper and the sumac and squeeze over the lemon juice. Toss well and leave to marinate for 10 minutes.
Place the coriander seeds in a pan and toast them for 2-3 minutes until fragrant, immediately transfer them into the tomatoes. Cut the radishes into four, lengthwise, with the leaf and mix these into the salad along with the chilli.
Whisk together the extra virgin olive oil and vinegar and stir this into the salad. Serve

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