This beautiful salad is one of Ottolenghi’s simplest dishes. Appropriately, it is from his book Simple. You can make it in just over 5 minutes – perfect for a weekday evening, and spectacular at a weekend BBQ, picnic or lunch.
The quality of the ingredients make this dish, so you’ll need the best tomatoes – preferably home grown ones if possible – as well as the best sherry vinegar you can afford.
The salsa is glorious spooned on all sorts of dishes, from toast topped with mozzarella and/or avocado to lentil salads and pasta dishes. So double or triple the quantities when you make it. It keeps well in the fridge for up to 5 days.
As I mentioned, this is an Ottolenghi dish from Simple – note that we feel free to substitute ingredients that are not readily available in our local area. If you want to check his original recipe, see his books and Guardian column.
Browse all of our Tomato Salads, and all of our Ottolenghi dishes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.
Tomato Carpaccio with Spring Onion and Ginger Salsa
ingredients for four
3cm piece ginger, peeled and roughly chopped (10g)
flaky sea salt
3 spring onions (scallions), very finely sliced (45g)
40ml sunflower oil (or other flavour-free oil)
2 tspn good-quality sherry vinegar
400g beef tomatoes (about 2), at room temperature, cut into 2mm-thick slices
1.5 Tblspn finely shredded coriander leaves
0.25 green chilli, deseeded and finely chopped
1 Tblspn olive oil
Put the ginger and a half-teaspoon of salt in a mortar, crush to a fine paste, transfer to a bowl and toss with the spring onions. Alternatively, whizz the ginger and salt in the small chopping bowl of your stick blender, then add the roughly chopped spring onions and pulse until coarsely chopped.
Heat the oil in a small pan on a low flame until just warm – you don’t want it too hot – then pour over the spring onion and ginger mix. Stir in a tspn of vinegar.
Lay the tomato slices on a large platter, slightly overlapping them. Season with a 0.25 tspn of salt, then drizzle over the remaining vinegar. Spoon the salsa evenly over the top – or use your hands to better effect – scatter over the coriander and chilli, and finish with the olive oil.
recipe notes and alternatives
This salad can be made up to 6 hours in advance and kept in the fridge. But bring back to room temperature before serving.
I like to use rice vinegar with this dish.
Left overs? Cut the slices into quarters and mix through hot cooked pasta with black olives and crumbled feta.