Heirloom Tomato Salad with Tomato Chutney


So simple, yet so luxurious. The sight of a generous platter of heirloom tomatoes puts us in mind of a scene out of Under the Tuscan Sun, but beyond their scene-stealing gorgeousness, they really are a miracle. Heirloom tomatoes are one of the few ingredients that are still pollinated in open fields by birds and insects with a minimum of human interference. Added to that, the seeds are often more than 50 years old – some can even be up to 100 years old – which makes each tomato something to treasure. This recipe is my tribute to the heirloom tomato.

Heirloom Tomato Salad with Tomato Chutney

Prep time: 20 minutes  | Cooking time: 1 hour | Serves: 6


for the tomato chutney

500 g tomatoes, finely chopped

2 garlic cloves

20 g ginger, grated

1 red onion, finely chopped

30 ml sunflower oil

10 ml coriander seeds

10 ml chili flakes

10 ml cumin seeds

30 ml balsamic vinegar

125 g brown sugar

5 ml fine salt

5 ml black pepper

for the fynbos vinaigrette

30 ml fynbos vinegar

5 ml lemon zest

5 ml Dijon mustard

2,5 ml tarragon, dried

5 ml light brown sugar

2 ml fine salt

90 ml olive oil

for the tomato salad

300 g curly lettuce

6 large heirloom tomatoes, sliced

30 g basil, chopped finely

30 ml olive oil

5 ml fine salt

2,5 ml pepper


for the tomato chutney

Place the canola oil in a sauce pan and heat over medium heat. Add the garlic, ginger and diced red onion to a pan and allow to cook until the red onion is starting to soften. Add the chilli flakes, cumin seeds and coriander seeds to the pan and allow to toast and cook for a few minutes until aromatic. Add the finely chopped tomatoes, balsamic vinegar and brown sugar, salt and pepper. Stir all the ingredients through and allow to cook over medium heat for 40 – 50 minutes until a thick chutney consistency is reached. Remove from the heat and reserve to use later. The chutney can be stored in a sterilised glass jar.

for the fynbos vinaigrette

Whisk the fynbos vinegar, lemon zest, dried tarragon and mustard together until well combined. Whisk in the salt and sugar. Slowly pour the oil in whilst mixing.

for the tomato salad

Place the salad leaves in a mixing bowl and dress with half of the fynbos vinaigrette. In a separate mixing bowl. Whisk together 50 ml tomato chutney with the remaining vinaigrette and add the sliced heirloom tomatoes. Arrange the salad on a serving plate, and garnish with the basil and dollops tomato chutney.