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)

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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