Tomato and Nori Salad
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Tomato and Nori Salad
Ingredient
600g assorted tomatoes, different colours, sizes and shapes
3 baby cucumbers, cut into half circles
1 tub bocconcini, roughly torn into bite sized pieces
1 red onion, sliced thinly and soaked in iced water
2 nori sheets, toasted over a flame until crisp
1 bunch basil, leaves picked
2 tbs Red Island extra virgin olive oil
Sea salt flakes and cracked pepper for seasoning
Method
Cut the tomatoes into different shape chunks that are all bite-sized. Add into a large bowl with the cucumbers. Season with sea salt and then mix together to evenly combine.
Leave them to sit for 10 minutes. The salt will pull liquid from the tomatoes at this step, this liquid we will then use to flavour the dressing.
Add the bocconcini, drained red onion, a drizzle of extra virgin olive oil, half the basil leaves and a few turns of black pepper. Gently toss until all the ingredients are evenly coated in the olive oil and tomato liquid.
Plate up on a platter, pouring any extra tomato juice dressing over the top. Scatter the remaining basil and crush the toasted nori over the top.
Recipe by Michael Weldon
