“Like all magnificent things, it’s very simple.”
~ Natalie Babbitt, Tuck Everlasting
One of my favourite salads involves ripe tomatoes, a little oil and a handful of herbs picked fresh from the garden.
Right now my Spring vegetable garden is still in its infancy, and my tomatoes are not yet ripe. But I found some delicious Green Spanish tomatoes at the Mullumbimby Farmers Markets yesterday.
Heather, from the wonderful Coopers Shoot Tomatoes told me these ones are a variety that are meant to be eaten firm and green – with a little oil and salt.
Here’s my take on them, using a few extra ingredients from my garden. I whipped this up as a side for slow roasted lamb and baked sweet potatoes. Yum!
Nasturtium leaves (nasturtium leaves have a slightly sweet and peppery taste – if you don’t have access to any use some rocket or any other slightly peppery green), red salad onion, one marigold flower, two large green tomatoes or any other favourite variety, salt, a good oil. I used a local lemon myrtle infused macadamia oil, but a good fruity olive oil would be lovely too!
Wash and dry all leaves and fruit. Line a serving tray with the nasturtium leaves, or place a bed of rocket on your plate.
Thinly slice the tomatoes and a few slices of the red onion. Dice any remaining tomato ends. Layer the tomato slices with the onion rings, and then dump the diced tomato on top.
Sprinkle marigold petals over the tomatoes and then pour a liberal slug of oil over the dish, followed by a good sprinkle of salt.
Serves one as a main or two as a side dish.
Eat with gusto!