4 ripe heirloom tomatoes, cut into irregular wedges
1 eschalot (French shallot), finely minced
2 garlic cloves, finely grated
1 anchovy, finely minced, or ½ tsp fish sauce (optional)
¼ tsp dried oregano
½ tsp sugar
2 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tbsp flat-leaf parsley, finely chopped
Murray River Salt Flakes, to finish
Freshly cracked black pepper, to taste
1. Prepare the dressing: In a large bowl, combine the eschalot, garlic, anchovy or fish sauce (if using), oregano, sugar, red wine vinegar and olive oil. Stir well to combine.
2. Allow the flavours to develop: Leave the dressing to rest for 15 minutes, allowing the eschalot and garlic to gently pickle and the flavours to develop.
3. Add the tomatoes: Add the heirloom tomato wedges and gently toss through the dressing until evenly coated. Leave to stand for another 10 minutes, allowing the tomatoes to release their natural juices and mingle with the dressing.
4. Add the herbs: Gently fold through the fresh parsley and season with freshly cracked black pepper.
5. Finish with salt: Transfer the salad to a serving platter, spoon over any remaining dressing and finish with a generous sprinkle of Murray River Salt Flakes.
6. Serve and enjoy: Serve immediately as a fresh summer side dish or light lunch.
Recipe Tip: Serve with crusty sourdough to soak up all those beautiful tomato juices! The combination of ripe tomatoes, tangy dressing and delicate Murray River Salt Flakes is too good to leave behind.
Absolutely! While heirloom tomatoes bring beautiful colours, textures and flavours to this salad, any ripe, flavourful tomatoes will work. Try a mix of truss tomatoes, cherry tomatoes or Roma tomatoes. The key is choosing tomatoes that are ripe, juicy and in season.
Adding Murray River Salt Flakes at the end helps preserve their delicate, crisp texture, giving the salad a beautiful finishing crunch. The flakes also enhance the natural sweetness of the tomatoes and balance the acidity of the red wine vinegar, bringing all the flavours together.
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