Summer Tomato Salad Served with Tomato Consommé and Tapenade

A refreshing raw summer salad featuring a clarified tomato broth, salty olive tapenade, and crisp chilled vegetables.

Vegetarian Healthy Summer Salad Tomatoes Consommé

Estimated Nutrition

Calories

493.3

kcal / serving

986.5 kcal total

Carbs

34.3g

per serving

68.6 g total

Fat

36.2g

per serving

72.4 g total

Protein

12.1g

per serving

24.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Worcestershire Sauce

a splash

Red Wine Vinegar

a splash

Sherry Vinegar

a splash

LegumesPulses

100

Broad Bean

NutsSeeds

pinch

Salt

clove

Garlic

for the consommé

handful

Basil Leaf

clove

Garlic

for the tapenade

pinch

Black Pepper

freshly ground

bunch

Baby Basil

small bunch

OilsFats

Extra Virgin Olive Oil

enough to form a paste

Other

200

Black Olive

Vegetables

piece

Tomato

ripe, chopped

0.25

piece

Cucumber

chopped

tbsp

Caper

stalk

Asparagus

tips only

piece

Radish

0.5

piece

Fennel

bulb

Method

Season the tomatoes and cucumbers with salt, Worcestershire sauce, and red wine vinegar.

Arrange vegetables in bowls, garnish with tapenade and basil, and pour over the consommé.

Slice asparagus, radish, and fennel and chill them in iced water before draining.

Slice various coloured tomatoes into different sized pieces for the salad.

Pulse tapenade ingredients in a food processor with enough olive oil to form a paste.

Tie the muslin cloth with string and hang it to drain for six hours.

Place a sieve lined with muslin cloth over a bowl and pour in the mixture.

Blend all consommé ingredients together in a food processor until smooth.