Ingredients
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3 to 4 colorful heirloom Tomato
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Handful of baby heirloom Tomato
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½ Celery
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1 large Watermelon Radish
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¼ Red Onion
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2 tbsp (8 g) minced Chives
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Olive Oil
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1 tsp (5 ml) Red Wine Vinegar
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Salt
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1 tbsp (4 g) Celery
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½ loaf Golden Sesame
Directions
Nothing beats a juicy tomato salad during the height of summer. When combined with good-quality olive oil and fresh herbs, all you need are a few slices of sourdough to mop up all of the delicious flavors. The secret is to let the salad sit for at least 15 minutes or more. The tomatoes will release their juices into the bowl, making the best “sauce” for dunking. My grandpa taught me this trick, and he was famous for his tomato salads. Serve with a few slices of Golden Sesame Semolina.
P.S. When making this salad, I stumbled across beautiful watermelon radishes at the farmer’s market and couldn’t resist their vibrant pink and green color. Watermelon radishes are a seasonal treat, so if you are unable to find them, good old red radishes will work, too. It’s all about the crunch.
Steps
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1
Done
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Add the tomatoes, celery, radishes, onion, and chives to a large bowl. Drizzle with olive oil to coat, add the vinegar, and season with salt to taste. Toss well to combine. Let the tomato salad sit for at least 15 minutes or more for the flavors to infuse. |
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2
Done
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When ready to eat, pile your juicy tomato salad into a serving bowl. Sprinkle the celery leaves on top. Arrange the bread slices all around, and serve family-style. |
