Ugly Beautiful Tomato Salad (don't be afraid of the weird ones)


OK, so tonight I dragged my husband upstairs to look at my photos as usual, and he said..."Ummm, that's not really a recipe is it..." (He is a brave man indeed.) Well yes I know it's not really a recipe (see recipe below), it is more to do with not ignoring the uglies and weirdies amongst the fruit and vege brigade and having the faith to go out there and try those black or oddly long knobbly tomatoes (or carrots or apples etc), safe in the knowledge that just like their perfectly round and shiny bright red cousins, they are bloody delicious. Often more so if they are of a heritage, actually full-of-flavour variety. So once you have such lovely specimens, all you need to do is drizzle with a good quality extra virgin olive oil and balsamic vinegar (I prefer white here as I find the dark a bit too much - I really want to taste the tomatoes), then sprinkle over some sea salt and freshly ground black pepper and toss on a few basil leaves and you're done. Lovely with grilled fish, chicken (or beef for that matter) and also 'as is' or with some buffalo mozzarella and grilled ciabatta rubbed with a raw garlic clove.

3-4 tomatoes per person (depending on their sizes) at room temperature*
2 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
sea salt and black pepper
a handful of fresh basil leaves

*Please don't store those beautiful tomatoes in the fridge before they are ripe - use them as soon as they are perfect, or then store them in the fridge, but either way serve them at room I'm sure you know cold things have less flavour :)

Also gorgeous 'naked'


  1. I hope it was ok that I used your image as inspiration for my illustration! Your photography is lovely and your recipes look so fresh! I might have to paint something from this post -- the tomatoes are GORGEOUS! - allie

    1. Hi Allie, I don't mind at all - I loved the illustration. Go for it with the tomatoes - I'd love to see when you're done :)