This salad is a celebration of tomatoes but the versatile dressing works beautifully with whatever is freshest and best.
Serves: 6-8
INGREDIENTS
500 grams mixed cherry tomatoes
2 large yellow or red beefsteak tomatoes, thickly sliced
Dressing
⅓ cup olive oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
¾ teaspoon smoked paprika
sea salt and freshly ground pepper
1 tablespoon finely diced red onion
METHOD
Dressing: Whisk the oil, vinegar, mustard and paprika in a bowl and season. Stir in the onion.
Halve, roughly chop or slice the tomatoes depending on their size, and arrange on a platter.
Spoon some of the dressing over the tomatoes then serve the rest separately.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.