Tomato, rhubarb and elderflower salad

Print Recipe

2 tbsp elderflower cordial
2 tbsp olive oil
4 tsp cider vinegar
2 tsp Dijon mustard
1 garlic clove, peeled and crushed
Salt
160g rhubarb (1-2 sticks; pink, ideally)
1.4kg mixed tomatoes, large ones cut into 0.5cm rounds, medium ones into 0.5cm-wide wedges, cherries halved
5g fresh oregano leaves
1 handful fresh elderflowers (optional)

This salad is all about the quality and range of the tomatoes involved, so make an effort to get hold of as many different kinds, colours and sizes as you can, making sure they are all good and ripe. Elderflower is still just in season, so if you have any nearby, do go out and pick some: it makes the finished dish look even more stunning. I’ve kept this dairy-free, but it also works very well with some soft goat’s cheese dotted on top. With thanks to Esme Robinson. Serves six to eight.

Method

Put the first five ingredients in a bowl with a half-teaspoon of salt and whisk. Cut the rhubarb on an angle into 2mm-thick slices, add to the bowl and leave to marinate for 30 minutes. Arrange the tomatoes on a platter and sprinkle with a pinch of salt. Spoon over the rhubarb and dressing, scatter the oregano on top, and finish with elderflowers, if using.

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