Salad of three types of tomatoes
6 servings
30 minutes
A salad of three types of tomatoes is a true symphony of flavors and textures inspired by European culinary traditions. The combination of juicy pink, black, and cherry tomatoes creates a vibrant contrast highlighted by crispy ciabatta and aromatic Provençal herbs. Roasted peppers and fresh celery add pleasant sweetness and a hint of spiciness to the dish, while a special sauce made from anchovies, garlic, and white wine vinegar fills the salad with a rich, slightly salty flavor. This salad not only pleases the eye with its color palette but also makes for a perfect light dinner or stylish appetizer on a festive table. The ideal blend of freshness and depth of flavor makes it a versatile and memorable dish.
1
Break the bread into irregular pieces of 3-5 cm, and dry them in the oven for 7-10 minutes at 180 degrees.
- Ciabatta: 180 g
2
Cut cherry tomatoes in half. Peel the large tomatoes and slice them into 2 cm wedges.
- Pink tomatoes: 350 g
- Black tomatoes: 280 g
- Cherry tomatoes: 160 g
3
Cut the onion into strips and slice the celery stalk diagonally, 2-3 mm thick.
- Red onion: 50 g
- Celery stalk: 100 g
4
Roast the pepper in the oven until soft, then peel the cooked pepper and cut it into strips 7 mm thick.
- Fresh yellow bell pepper: 300 g
5
For the sauce, blend peeled tomato, anchovies, garlic, vinegar, olive oil, and Provencal herbs.
- Pink tomatoes: 350 g
- Salted European anchovy (hamsa): 6 pieces
- Garlic: 1 clove
- White wine vinegar: 15 ml
- Olive oil: 50 ml
- Herbes de Provence: 10 g
6
Mix all prepared ingredients and add salt. Before serving, you can sprinkle with freshly ground pepper.
- Salt: to taste