Tomato-Based Salad (4)


This is a no-lettuce salad and is literally a selection of green vegetables mixed with some cold, cooked chicken heaped on a base of slices of a ripe, beefsteak tomato.  If you buy a pre-cooked chicken this dish takes no time at all and if you omit the chicken you have a vegetarian/vegan meal. Very easy to transport either as a lunch or to assemble for a picnic.

1 large, ripe beefsteak tomato

4 oz. frozen peas

4 oz. edamame beans

4 oz. asparagus (take the tips and an equal amount of the asparagus stem)

1 cooked chicken breast

Cut the tomato into 4 slices and place on a serving dish.

Place peas, edamame beans and asparagus in a pan and pour over boiling water. Bring to boil and simmer for 3 minutes. Drain veg. and place in a bowl of iced water to prevent further cooking.

Cut cooked chicken breast into small pieces.

Place veg. and chicken in a mixing bowl. Pour apple cider vinaigrette (see below) over and mix well together.

Place a good serving of veg/chicken mixture on each slice of tomato

Apple Cider Vinaigrette

1 tsp. Dijon mustard

1 tbsp apple cider vinegar

3 tbsp. olive oil

Whisk mustard and apple cider vinegar together until smooth.

Whisk in the olive oil until mixture is emulsified





Italian Flag Salad (4 as appetizer)


This is an alternative to the traditional Italian mozzarella and tomato appetizer or salad. My recipe replaces the mozzarella with feta cheese and then I added diced avocado . No dressing is needed. Lovely summer dish and the feta prevents it being bland. Use a nicely ripe beefsteak or other large tomato.

1 large beefsteak tomato – cut in thin slices

Pinch of salt

Slices of feta cheese – halved so they fit on the tomato, and 2 pieces of feta per slice of tomato

1 avocado – diced

Place slices of tomato on a large plate and sprinkle with a pinch of salt.

Place 2 pieces of feta cheese on each slice of tomato.

Top with diced avocado.



Chipotle Tomato Soup (serves 4)

Chipotle Tomato Soup (serves 4)

I made this soup with leftovers and it turned out to be a winner – lovely red color, rich flavor and somewhat on the fiery side (which was intentional). For the first time in my life I used a tomatillo – green with a papery skin and are as good raw as cooked. The man in the veg. department told me that I should always buy firm tomatillos and you have to wash them before using as they are sticky.

1 tbsp. extra virgin olive oil

1 x medium onion – chopped

1 x large clove garlic – chopped

1 x tomatillo – washed and chopped into chunks

1 cup passata/strained tomatoes

8 baby tomatoes

1/2 a 7oz. can of chipotle peppers in adobo sauce

2 1/2 cups veg. broth

Place olive oil in a cast iron casserole dish and when sizzling add onion and garlic and let soften and brown for a minute or two.

Add all the other ingredients, bring to a boil, then simmer for 30 minutes.

Puree in the food processor