Toma'muse salad with salmon and avocado
Toma'muse salad with salmon and avocado
Ingredients for 4 people
- 250 g Toma'muse tomatoes
- 4 thick slices (about 200 g) of sourdough bread
- Cooking spray with olive oil
- 6 mini cucumbers, cut into large cubes
- 1 large ripe avocado, diced
- 2 heads of young romaine lettuce, cut widthwise into strands
- 1/2 cup small basil leaves
- 200 g slices of smoked salmon
- Herb dressing
- 1/2 cup extra virgin olive oil
- 1 lemon, zest finely grated, squeezed
- 2 teaspoons horseradish cream
- 1 small clove of garlic, crushed
- 1 teaspoon soft sugar
- 1 cup of parsley leaves
Preparation
- Heat the oven for to 200 °C on hot air. Break the sourdough bread into chunks and place them scattered on a baking tray. Spray a generous amount of olive oil on top and bake for 8 minutes, or until golden brown. Set them aside and let them cool.
- To prepare the dressing, blend all the ingredients in a food processor or blender and season the mixture with salt and pepper. Whisk or blend until everything is well blended. Transfer to a jug.
- Halve the Toma'muse tomatoes and place them in a large bowl. Add the mini cucumbers and avocado; stir gently to mix. Spread the lettuce and then the basil on a large platter.
- Spoon the Toma'muse mixture on top. Press in the pieces of smoked salmon and sprinkle with the toasted bread. Spoon the dressing on top and serve.
Why
this tomato?
Toma’muse is an exceptional variety of tomato with a unique shape and flavour. Its flavour can be described as both sweet and spicy, which intensifies as it’s being eaten. Consumers like to draw comparisons with a glass of good wine. Its most noticeable characteristic is its plum shape combined with its deep purple-red colour. Its firm texture coupled with a crunchy bite make it the ideal kitchen accompaniment. Toma’muse is easy to slice and loses very little of its juice. It’s perfect for a colourful salad or an appealing dish grilled in the oven.