Ingredients
- 2 very ripe truss tomatoes, thinly sliced
- 3 oxheart tomatoes, sliced
- 250g cherry truss tomatoes, halved
- 250g very ripe strawberries, hulled and sliced
- 1/3 cup mint leaves
- 1/3 cup basil leaves
- 2 x 200g fresh mozzarella, drained and torn
- Shichimi togarashi, to taste, if desired
- Sea salt flakes
Dressing
- ¼ cup (60ml) orange juice
- 1½ tbsp rice vinegar
- 3 tsp soy sauce
- 1½ tsp grated ginger
- ½ garlic clove, finely chopped
Serves: 6
Prep Time: 20 minutes
Cooking Time: 8+ hours
Method
- Set your oven to dehydrate mode, desiccate mode or simply on fan-forced function at 55°C. Place truss tomato slices on two sheets of baking paper straight onto oven racks. Dehydrate at least 8 hours or until plump and dehydrated.
- For the dressing, combine orange juice, vinegar, soy sauce, ginger and garlic in a small bowl; whisk to combine; set aside.
- Assemble salad by layering the different fresh tomatoes, strawberries, mint, basil and mozzarella; drizzle with dressing. Sprinkle with shichimi togarashi if using and top dehydrated tomato slices.
Recipe Notes
For a vegan recipe, simply omit the mozzarella. Shichimi togarashi is a Japanese spice mix containing seven ingredients; it imparts a lovely spicy flavour. Substitute black pepper if you prefer. Burrata can be substituted for mozzarella or you can try dollops of fresh ricotta for a light creamy texture.
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