I would like the think that the simplest of things can be the most pleasing. This five-minute Kumato, tomato and basil salad is one of those things. I threw it together while doing a photoshoot for Avo & Co and of course, exceptional produce is key to this dish.
What is a Kumato?
For those of you who haven’t yet tried a Kumato, I encourage you to do so. They are beautiful, greenish, deeply coloured tomatoes that originated in Spain. Dare I say they taste even more tomatoey than tomatoes (in this country – Singapore) and are delicious on their own with a sprinkle of salt. They are usually grown in Spain and a few other European countries. Keep them out at room temperature and eat them while they are still firm.
Ingredients matter
The strength of this dish lies in the beautiful tomatoes! I used a mix of Kumato and baby San Marzano tomatoes which added another juicy pop to this dish. Always use exceptional Extra Virgin Olive Oil. I used Lia olive oil that I got from Agora Products Singapore. From my balcony garden, I used a mix of baby basil and normal basil but the smaller less pungent leaves.
So here it is, a super simple dish that can be whipped together in five minutes that looks sensational and tastes delicious!
Ingredients:
- Kumatos or vine-ripened tomatoes
- San Marzano tomatoes or sweet cherry or grape tomatoes
- Extra virgin olive oil
- Sea salt flakes
- Freshly picked basil
Method:
Start with your tomatoes and slice them thinly. Arrange them on a plate. The San Marzanos or cherry tomatoes just need to be halved and scattered across.
Next wash and dry your basil leaves. Pick the leaves and sprinkle them across your tomatoes.
You’re almost done! Next is to drizzle your extra virgin olive oil over the arrangement and sprinkle with sea salt flakes.
There you go! It’s super simple. I’m going to be planning this into my meals whenever I know I’m getting fresh and delicious tomatos.
