Méli-Mélo:a Muddle and Medley of Heirloom Tomatoes
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 12.0 |
| Energy (kCal) | 230.0 |
| Carbohydrates (g) | 51.0 |
| Total fats (g) | 2.0 |
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Cuisine
European >> UK >> English
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Cut, dice and slice your assorted tomatoes - making sure that there are plenty of different shapes, sizes and colours of tomatoes available. I like to leave small cherry tomatoes whole, and then slice large tomatoes, whilst dicing and cubing medium and round tomatoes - try to make the salad look "textured"! | 2. Place the sliced and diced tomatoes into a large colander. Sprinkle over some sea salt - not too much, about 1/4 teaspoon, then shake the tomatoes gently and sprinkle over some more sea salt. Do this one more time and allow them to sit for 15 to 30 minutes in a sink or over a bowl. | 3. Transfer the tomatoes to a large attractive serving bowl or platter, and sprinkle over your choice of chopped fresh or dried herbs, see above in the ingredients list. | 4. Make the dressing using one part vinegar to three parts olive oil, then add the minced garlic and some freshly ground black pepper - taste and adjust the seasoning; salt should not be needed as the tomatoes will have some residual salt left - but add salt to the dressing if you feel it is needed. | 5. Drizzle the dressing over the tomatoes and chopped herbs and then decorate the salad with whole herb leaves and flowers, serve immediately. | 6. If you are transporting this salad to a picnic, decant the dressing into a bottle and only dress the salad just before serving and eating it. | 7. Serve with assorted crusty and artisanal breads and rolls – for ease of “juice mopping”! | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| tomato | 1 | kg | assorted | 230.0 | 51.0 | 12.0 | 2.0 |
| sea salt | - | - | - | - | |||
| black pepper | ground | - | - | - | - | ||
| garlic clove | 2 -4 | peeled minced | - | - | - | - | |
| extra virgin olive oil | - | - | - | - | |||
| red wine vinegar | - | - | - | - | |||
| oregano | - | - | - | - | |||
| purple basil | - | - | - | - | |||
| basil leaf | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.