Tomato and grape salad with radishes and peanuts
Ingredients:
350 grams cherry tomatoes, one variety or a mixture
1/2 cup small radishes
1/2 cup black grapes
1/2 cup green grapes
50 grams peeled, roasted peanuts
For the dressing:
2 tablespoons olive oil
1 garlic clove, crushed
1 teaspoon smooth mustard
1 tablespoon honey or date syrup
1 teaspoon grated ginger
2 tablespoons 5% vinegar
3 tablespoons lemon juice
Preparation:
- Cut the tomatoes into halves or quarters, depending on their size, and arrange them on a flat serving plate. Halve the radishes and place them over the tomatoes, then add the grapes. This can be prepared up to 4 hours in advance and refrigerated.
- For the dressing: Place all the dressing ingredients in a suitable container and mix well until smooth. The dressing can be prepared up to a week in advance.
- Pour the dressing over the salad, sprinkle with the peanuts and serve.
Tip: You can toast the peanuts yourself. Heat a dry skillet, remove the brown skins from the peanuts and toast them, stirring and watching carefully, until golden. Let cool on a plate, then store in a jar.
Baked caprese: Roasted tomatoes with mozzarella
Baked caprese
(Photo: Sarit Goffen)
Ingredients:
1 kg tomatoes, one variety or a mixture
5 tablespoons olive oil
2 garlic cloves, crushed
Salt and black pepper, to taste
1 log mozzarella, 180–200 grams (6–7 oz)
Basil leaves
Preparation:
- Preheat the oven to 180°C (350°F), preferably using the convection setting.
- Cut the tomatoes into wedges, or halve them if using cherry tomatoes, and arrange in a suitable baking dish. Drizzle with the olive oil and scatter over the garlic, salt and pepper.
- Roast for about 20 minutes, until the tomatoes are soft, juicy and lightly roasted. This stage can be prepared up to two days in advance; reheat before continuing.
- Meanwhile, slice the mozzarella.
- Remove the dish from the oven and carefully tuck the mozzarella slices between the tomatoes. Return to the oven for another 6–7 minutes, until the cheese has melted.
- Scatter with basil leaves and serve immediately, preferably with bread.
Gazpacho with yogurt and tomato ice cubes
Gazpacho with yogurt and tomato ice cubes
(Photo: Sarit Goffen)
Ingredients:
10 medium ripe tomatoes
1 cucumber, unpeeled
1 red bell pepper
6 celery leaves
1 1/2 cups (360 ml) natural tomato juice
3 tablespoons olive oil
2 tablespoons 5% vinegar
1 tablespoon lemon juice
Salt and black pepper, to taste
For serving:
Thick yogurt, preferably Greek yogurt
About 1/2 cup chopped celery stalks
Preparation:
Roughly chop all the vegetables and transfer them to a food processor. Process into a thick puree. Add the tomato juice and continue processing until the mixture is smoother, but not completely smooth. Transfer to a bowl.
Add the olive oil, vinegar, lemon juice, salt and pepper and mix well. If desired, pour a little of the soup into an ice cube tray and freeze. Cover the remaining soup and refrigerate for at least 2 hours.
Stir the soup well before serving and divide among bowls. Add a few frozen gazpacho cubes, if using, then top each serving with yogurt and chopped celery. Serve immediately.
Storage: Keep refrigerated for up to 8 hours.