Heirloom Tomato Salad


Jun 04, 2024

1 min read

500 gm Heirloom Tomatoes, large and mini
50 ml Extra virgin olive oil
10 ml White wine vinegar
    Salt and pepper



Tomato Tea
5 kg Very ripe tomatoes
2 no. Red onion 
5 ml Tabasco sauce 
25 ml Worcester sauce 
3 no. Garlic clove crushed
40 g Basil leaves 



Tomato Foam 
500 ml Tomato tea 
2.5 g Lectin powder



Basil Pesto
200 g Basil leaves
200 g Parsley leaves
30 g Pine nuts (toasted)
15 g Garlic
100 g Olive oil
50 g Anchor Parmesan 



Basil Sphere 
300 gm Anchor Cream Cheese
100 gm Basil Pesto



  1. Cut the tomatoes to desired shape and size
  2. Toss with extra virgin olive oil and white vinegar and season with salt and pepper


Tomato Tea
  1. Blend all ingredients in a food processor for no more than 30 seconds
  2. Place in muslin cloth and hang in chiller for 24 hours 


Tomato Foam
  1. Blend tomato tea ingredients with lectin powder and produce foam
  2. Serve by spooning over some of the tomatoes


Basil Pesto
  1. Blend Basil and parley in a food processor
  2. Add garlic, and pine nuts and blend until coarse
  3. Add parmesan and blend
  4. Add olive oil and blend until desired consistency
  5. Season with salt 
Basil Sphere 
  1. Blend Basil pesto with Anchor Cream Cheese and combinee until smooth
  2. Pipe in to sphere moulds and freeze
  3. Once frozen, spread a little bit of basil cream cheese on one size and place the other half on top and form a smooth seal
  4. Thaw and serve 


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