This is a real taste of the english summer. Zingy, fresh, sweet, sour… and who doesn’t like raspberries? I’ve always had a rhyming spanish saying in my head ‘mas color, mas sabor!’ which means more colour, more flavour! And it’s so true in this dish. It goes amazingly well with barbecued red mullet, mackerel or lamb.
Tomato and raspberry salad
This easy-to-make salad is a real taste of the English summer
Ingredients
- 4 slices of slightly stale bread cut into small chunks
- 10 Plum tomatoes, ripe and juicy, roughly chopped
- A small handful of fresh basil
- A small handful of fresh mint leaves
- A small handful of fresh marjoram
- 1 Red onion, finely diced
- A large handful of Fresh raspberries
- 200g Ricotta or mozzarella cheese
- Fine salt
- Edible flowers to garnish (optional)
- 50ml Red wine vinegar or cider vinegar, or whatever you have to hand
- 1tbsp Runny honey
- 200ml Cold-pressed oil (I love olive oil, but rapeseed also works)
Method
Step 1
Add the chunks of slightly stale bread to a large mixing bowl. Add the chopped tomatoes, sprinkle them with a pinch of salt and leave for 15 minutes – this not only intensifies the flavour of the tomatoes but also draws out the liquid, which the bread will absorb.
Step 2
Rip all the fresh herbs into pieces with your fingers and add to the bowl. Add the finely diced onion and the raspberries.
Step 3
For the dressing, combine the vinegar, honey and oil in a small bowl and whisk together vigorously. Lightly drizzle some dressing over the salad.
Step 4
Using your hands so as not to bruise the salad too much, mix the ingredients together, then mount the salad onto two serving plates.
Step 5
Scatter over your ricotta or mozzarella in blobs or chunks and finish with one last small drizzle of the dressing before serving. Garnish with edible flowers if you like.
Recipe from 30 Easy Ways to Join the Food Revolution by Ollie Hunter, published by Pavilion Books. Photography by Louise Hagger.
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Louise Hagger
