Three-tomato Salad

Three-tomato Salad Recipe from Fiji - Fresh and Delicious

Region / culture: Fiji | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Three-tomato salad is a refreshing and colorful dish that showcases the vibrant flavors of different types of tomatoes. This salad is perfect for a light and healthy meal or as a side dish to complement a main course.

History

The three-tomato salad has its origins in Mediterranean cuisine, where tomatoes are a staple ingredient. The combination of different types of tomatoes adds depth and variety to the salad, making it a popular choice for summer meals.

Ingredients

3 medium-sized tomatoes
3 plum tomatoes
1 pt (473 ml) yellow cherry tomatoes
1 small bunch of chives
1 large lime
0.33 cup orange juice
1 tsp honey
0.25 tsp salt
freshly ground pepper
lime slices for garnish

How to prepare

Cut medium-sized tomatoes into slices that are 0.25 inches thick. Cut each plum tomato and yellow cherry tomato in half.
Chop enough chives to measure 1 tbsp. Reserve the remaining chives for garnish.
Squeeze the juice from a lime into a small bowl. Stir in the chopped chives, orange juice, honey, and salt.
Arrange the sliced tomatoes around the rim of a platter.
Pile the plum tomatoes and yellow cherry tomatoes in the center of the platter.
Drizzle the salad with the dressing and sprinkle with pepper.
Garnish with lime slices and the reserved chives.

Variations

Add fresh herbs such as basil or mint for extra flavor.
Sprinkle feta cheese or olives on top for a Mediterranean twist.
Drizzle balsamic glaze or olive oil over the salad for a different dressing option.

Cooking Tips & Tricks

Choose ripe and flavorful tomatoes for the best results.

- Use a sharp knife to slice the tomatoes evenly.

- Adjust the amount of honey and salt in the dressing to suit your taste preferences.

- Serve the salad chilled for a refreshing taste.

Serving Suggestions

Serve the three-tomato salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light and refreshing meal.

Cooking Techniques

Use a sharp knife to slice the tomatoes evenly.

- Arrange the tomatoes on a platter in a visually appealing way for presentation.

Ingredient Substitutions

Use different types of tomatoes based on availability.

- Substitute lemon juice for lime juice in the dressing.

Make Ahead Tips

Prepare the dressing and chop the tomatoes ahead of time, but assemble the salad just before serving to keep it fresh.

Presentation Ideas

Arrange the tomatoes in a colorful and artistic way on a platter for an eye-catching presentation.

Pairing Recommendations

Pair the three-tomato salad with grilled meats, seafood, or a crusty bread for a complete meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Serve chilled.

Nutrition Information

Calories per serving

Calories: 80 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 1g per serving

Proteins

Protein: 2g per serving

Vitamins and minerals

Vitamin C: 45% of the recommended daily intake per serving

Vitamin A: 20% of the recommended daily intake per serving

Potassium: 10% of the recommended daily intake per serving

Alergens

This recipe is gluten-free and dairy-free.

Summary

Three-tomato salad is a low-calorie dish that is rich in vitamins and minerals, making it a healthy choice for a balanced diet.

Summary

Three-tomato salad is a simple yet flavorful dish that highlights the natural sweetness of tomatoes. With a zesty lime dressing and fresh chives, this salad is a perfect addition to any summer meal.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Three-tomato Salad. It was a warm summer day, and I was visiting my dear friend Anna at her home in the countryside. Anna was known for her incredible garden, which was bursting with all kinds of fruits and vegetables.

As we sat at her kitchen table, sipping on iced tea and catching up, Anna suddenly got up and disappeared into her garden. She returned moments later with a basket full of ripe tomatoes in various colors and sizes. She set the basket on the table and began to slice them with precision, arranging them on a platter in a beautiful, colorful display.

I watched in awe as she drizzled the tomatoes with olive oil, sprinkled them with sea salt, and finished them off with a handful of fresh basil leaves. The combination of flavors and textures was simply divine, and I couldn't wait to try it.

As I took my first bite of the Three-tomato Salad, I was transported to a place of pure bliss. The sweetness of the ripe red tomatoes, the tanginess of the yellow ones, and the earthiness of the green ones all came together in perfect harmony. It was a simple dish, yet it was bursting with flavor and freshness.

I begged Anna to share the recipe with me, and she gladly obliged. She explained that she had learned it from her grandmother, who had passed it down to her. She told me that the key to making the salad truly exceptional was to use the freshest, ripest tomatoes you could find, and to not skimp on the olive oil or sea salt.

From that day on, Three-tomato Salad became a staple in my kitchen. I made it for family gatherings, potlucks, and dinner parties, and it always received rave reviews. Over the years, I made a few tweaks to the recipe, adding a splash of balsamic vinegar for some extra acidity, or tossing in some fresh mozzarella for a bit of creaminess. But the essence of the dish remained the same – simple, fresh, and delicious.

As I continued to make the Three-tomato Salad, I began to experiment with different varieties of tomatoes. I discovered that heirloom tomatoes added a wonderful depth of flavor, while cherry tomatoes brought a burst of sweetness. I even tried my hand at growing my own tomatoes in my backyard, relishing the satisfaction of using produce that I had nurtured from seed to plate.

As the years passed, I shared the recipe for Three-tomato Salad with friends and family, passing on the tradition that had been handed down to me by Anna. I loved seeing the joy on their faces as they took their first bite, just as I had all those years ago.

And now, as I stand in my own garden, surrounded by rows of ripe tomatoes in every color of the rainbow, I can't help but feel grateful for the simple pleasures in life – good food, good friends, and good memories. The recipe for Three-tomato Salad may have started with Anna, but it has become a part of me, a reminder of the beauty that can be found in the simplest of dishes. And for that, I am truly thankful.