Adam Liaw’s tomato salad
This salad is very simple, but the secret ingredient is time. Allowing the dressing to sit lightly pickles the eschalot and garlic and draws more flavour from the tomatoes.
Ingredients
1 eschalot (French shallot), minced
2 garlic cloves, peeled and 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 olive oil
4 heirloom tomatoes, cut into irregular chunks
1 tbsp finely shredded parsley
salt and pepper, to season
Method
Combine the eschalot, garlic, anchovy or fish sauce (if using), oregano, sugar, red wine vinegar and olive oil together and set aside for 15 minutes. Toss the tomatoes through the dressing and stand for a further 10 minutes. Mix the parsley through, season very well with salt and pepper, and serve.
Adam’s tip: If you’ve ever wanted to grow your own herbs or vegetables, it’s easiest to start with one or two varieties at first and expand from there.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
