Tomato, Strawberry and Mint Salad with Dehydrated Tomato - Recipe by Nadia Fonoff

Ingredients

Very ripe truss tomatoes, thinly sliced
3 oxheart tomatoes, sliced
250 g cherry truss tomatoes, halved
250 g very ripe strawberries, hulled and sliced
1/3 cup mint leaves
1/3 cup basil leaves
2 x 200 g fresh mozzarella, drained and torn
Shichimi togarashi to taste, if desired
Sea salt flakes

Dressing:

60mL orange juice
1 1/2 Tbs rice vinegar
3 tsp soy sauce
1 1/2 tsp grated ginger
1/2 clove garlic, finely chopped

Method

Set 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 for at least 8 hours or until plum 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. Top with dehydrated tomato slices.

Credits: Winning Appliances

Photo Credits: Winning Appliances