Tomato and Lapsang Souchong Salad
A recipe for Tomato and Lapsang Souchong Salad from the cookbook, Bitter! Fresh tomatoes are tossed with olive oil and vinegar, then topped with finely ground tea leaves.
Servings 2 -4 Servings
Ingredients
- 2 large tomatoes e.g. bull's heart or beef tomatoes (about 1 pound 9 ounces/700 grams total weight)
- 1 1/2 teaspoons sea salt flakes
- 1/4 cup (60 milliliters) high-quality extra-virgin olive oil
- 1 tablespoon lapsang souchong tea
- 1 1/2 teaspoons sherry vinegar
- handful of basil leaves
- focaccia or ciabatta to serve
Instructions
- Cut the tomatoes into rough chunks and put in a bowl along with the salt and olive oil. Leave to marinate for 5 minutes.
- Meanwhile, crush the lapsang souchong to a fine powder using a mortar and pestle or spice blender.
- To serve, add the vinegar to the tomatoes, toss, then transfer to a platter (juices and all).
- Liberally sprinkle the ground lapsang souchong over the tomatoes, then garnish with basil leaves.
- This is lovely served with focaccia or ciabatta to drag through the leftover tomato juices on the plate.