Farmer's market tomato salad with a summer ginger and lime dressing

Vanessa Lewis

Serve this salad with my smoked provolone bacon and egg pie.

For the salad

500 g	Assorted tomatoes, for example, heirloom, beefsteak, cherry and roma (Main)
1 small handful	Basil leaves

For the dressing

¼ cup	Almonds (Main)
1 small	Red chilli
2	Spring onions
1 piece	Ginger, 5cm long, grated (Main)
2 Tbsp	Tamari
¼ cup	Lime juice

Directions

1. Blend together all the dressing ingredients to a smooth pouring consistency; add a little water if needed to thin.
2. Randomly cut the larger tomatoes into bite-sized pieces.
3. Take the cherry tomatoes, cut some in half and leave some whole and place in a bowl with the cut tomatoes, pour the dressing over and toss to coat.
4. Pour into a serving bowl and top with basil.

Simon’s ‘five percent’ magic tip

Check out your local farmers' market or fruit shop and find different varieties of tomatoes. It looks amazing on the plate when you combine tomatoes of different sizes, types and colours. Today we’ve used tomatoes from our friends at Curious Croppers.