Tomato Salad With Lavender Dressing Food

THE MOTHERSHIP TOMATO SALAD

Steps:

• This is an incredible tomato salad but there are two things to remember if you want to wow your guests with something so simple. The first is that you should try to get a mixture of different, tasty, local (if possible) tomatoes in all different shapes, sizes and colors. Second, the flavor is brought out by salting the tomatoes, so don't skip this bit. Some people get worried about putting this much salt on their food, but the bulk of it will drip off, leaving you with really beautiful, intensely flavored tomatoes.
• If you can get hold of some dried flowering oregano then do, as it has the most heavenly flavor. Feel free to use the dried stuff that you get in a little container, but it can taste a bit like sawdust when compared to the fruity, fragrant flavor you get from the flowering variety. Oregano is also great to grow in the garden.
• Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.
• Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.
• Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely.
• This is a fantastic tomato salad, which is totally delicious to eat on its own. It's also great served with some balls of mozzarella or some nice, grilled ciabatta bread.
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TOMATO SALAD WITH LAVENDER DRESSING

Steps:

• Slice the tomatoes in rounds over a small bowl to collect any liquid. Place the tomatoes in a separate bowl and let them sit for 30 minutes.
• To make the vinaigrette, combine the tomato liquid, olive oil, both vinegars, garlic, lavender leaves and blooms and honey. Season to taste with salt and pepper. *Be careful* how much salt you add. There is plenty of it in the feta cheese.
• Divide the arugula equally among four chilled salad plates.
• Place the tomato rounds atop the arugula. Sprinkle with the feta and top with the dates.
• Cover and chill until ready to eat or serve immediately.
• Just before serving, if desired garnish each serving with a small snip of a lavender bloom.
• Serve vinaigrette on the side.
• Note: The forty minutes prep time includes allowing the tomatoes to sit for 30 minutes as directed in Step #1.

HERBY TOMATO SALAD WITH TAMARIND-MAPLE DRESSING

Steps:

• Start the salad: Cut the tomatoes into different shapes - this creates different textures and visual interest - and place them in a colander. Sprinkle with a big pinch of salt, and set in the sink to drain as you prepare the rest of the ingredients.
• Place a strainer over a heatproof bowl. Line a baking sheet or large plate with paper towels.
• Prepare the fried shallots: Add the oil and shallots to a medium saucepan, and place over low heat. Bring the oil to a simmer, stirring the shallots with a fork to separate the rings. Cook for 10 to 15 minutes until the shallots are light golden brown, watching them closely, as they will brown quickly toward the end of their cooking. (Don't let the shallots brown too much, as they will continue to cook after you take them out of the oil.)
• Remove the shallots to the strainer to drain, then transfer them to the paper towels. Season with salt and allow to cool. Reserve the oil. Shallots can be fried 5 days ahead and stored in an airtight container at room temperature.
• Prepare the dressing: Whisk together all the ingredients.
• Assemble the salad: Combine the tomatoes, two-thirds of the herbs and scallions, and half the dressing. Season with salt and pepper, and toss to combine. To finish, top with the remaining dressing, a drizzle of the shallot cooking oil and the rest of the herbs and scallions, then finally with the fried shallots. (Reserve remaining shallot oil for other uses, like vinaigrettes, stir-fries and soups.)

TOMATO SALAD 'MAMAN BLANC'

Steps:

• Cut the tomatoes across into slices, about 5mm thick. Arrange them in a shallow oval serving dish, scatter over the shallots and season with 4 pinches of sea salt. Set aside.
• To make the dressing, mix together the garlic, wine vinegar, Dijon mustard and 1 tbsp warm water. Add the oil slowly, whisking constantly, then whisk in another 1 tbsp warm water to emulsify and thin the dressing. Season with sea salt and pepper. Spoon the dressing over the tomatoes and leave to marinate for about 1 hr at room temperature. Scatter over the herbs to serve.

LAVENDER SALAD DRESSING

Steps:

• Blend all ingredients together in a blender.

TOMATO BASIL SALAD WITH BALSAMIC DRESSING

Steps:

• For salad, arrange tomato slices on a large plate or platter. Sprinkle with basil.
• In a small bowl, whisk together dressing ingredients. Pour over tomatoes.
• Sprinkle with cheeses. Cover and refrigerate until ready to serve.