Heirloom tomato, artichoke and basil salad with provolone

Heirloom tomato, artichoke and basil salad with provolone

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From
Meat
Serves
6
Photographer
Dean Cambray

Heirloom tomatoes are very popular among chefs and foodies for their good old-fashioned tomato flavour – it’s a million miles away from the tasteless chilled supermarket varieties. They are increasingly available in a range of colours, shapes and sizes so you can have a bit of fun when choosing them.

At La Luna Bistro we preserve boxes of artichokes when they are in season, to keep us going through the autumn and winter. But they are widely available in delicatessens, as is provolone, a semi-hard cow’s milk cheese, which tastes a bit like a mild parmesan.

Ingredients

Quantity Ingredient
500g heirloom tomatoes
250g preserved artichoke hearts, (available from good delicatessens)
1/2 cup basil leaves
1/4 cup parsley leaves
2 tablespoons snipped chives
2 lemon, juiced
4 tablespoons extra-virgin olive oil
salt
freshly ground pepper
75g shaved provolone

Method

  1. Slice the tomatoes and artichoke hearts thickly and place in a large mixing bowl with the fresh herbs. Add the lemon juice and olive oil and toss everything together gently. Season to taste. To serve, tip the salad onto a serving platter or shallow bowl and scatter with shavings of provolone.
Tags:
Meat
Adrian
Richardson
La
Luna
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