Adam D'Sylva's Heirloom Tomato and Carrot Salad

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Adam has never made a salad quite as colourful as this one. The variety of colours, flavours and textures from the heirloom carrots and tomatoes is spectacular. We used tomatoes grown by my beautiful mother Lina for this recipe but you will be able to find a variety of options at a quality green grocer.

INGREDIENTS

Heirloom Carrots

Heirloom Tomatoes

Chives

Fresh Basil

Olive Oil

Balsamic Vinegar

Salt and Cracked Pepper

METHOD

Peel the carrots.

Starting in cold water boil the carrots until tender, remove and let cool.

Cut the carrots and tomatoes into 2cm pieces, rolling them as you do so to create funky shapes. 

Place all in a bowl.

Roughly slice the chives and add to bowl.

Tear the basil leaves into the bowl.

Dress with olive oil, balsamic vinegar, salt and cracked pepper.

Toss salad well and place onto dish to serve.

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Carrots and herbs from Pino's Fine Produce  at The Prahran Market

Wearing Thurley Cottage Garden Onesie (available here)

Photos by Iron Chef Shellie