When should you eat tomatoes? Now. What should you eat with them? Macadamia nuts! Tomato season is here, and this year I’ve got a something a little different than the predictable caprese salad. I definitely do love caprese salads, but sometimes it’s nice to change things up a bit. This tomato salad uses toasted macadamia nuts to create a rich, creamy dressing that takes fresh tomatoes to another level.
Less is More
I’m a firm believer in the mantra that less really is more. And it’s especially true when it comes to this salad. Ripe tomatoes, toasted macadamia nuts and fresh basil are all you need to make a delicious salad. Although you can certainly add a bit of fresh buffalo mozzarella or some crispy fried bread if you like.
Tomato season starts as early as June and can run all the way until October here in the Netherlands. But the peak season and the best time to eat tomatoes is usually during the late summer months from September to August.
Fruit or Vegetable?
Is the tomato a fruit or a vegetable? Technically it’s a fruit. But you’ll never hear me call a tomato salad a fruit salad…
Did you know?
Dutch-owned Philips, revolutionized Dutch tomato farming with a series of LED lights that accelerate tomato growth. And in 2015, another Dutch company named Duijvestijn was awarded the title of “the Best Tomato Grower in the World.” Do you still think about Italy when you think about tomatoes? 😉
- Food processor
- 300 g mixed, ripe tomatoes the best tomatoes you can find
- 50 g macadamia nuts
- 1 bunch fresh basil
- salt and pepper to taste
For the Macadamia Dressing
- 50 g macadamia nuts
- 1 tbsp white wine vinegar
- 1 tsp mustard
- ½ tsp salt
- 1 tbsp honey
- 4 tbsp cold water
- 3 tbsp vegetable oil peanut oil, or macadamia oil if you can find it
- Toast all of the macadamia nuts in the oven @ 190°C/375°F for about 6 minutes or until nicely golden. Save half for the dressing and half for garnishing at the end.
- Purée the nuts in the food processor until a paste is formed. Add all of the ingredients except the oil and blend. Slowly add in the oil and continue blending. Taste. The dressing should be thick enough to coat the tomatoes nicely but not too thick and should be the same consistency of a normal salad dressing.
- Core the tomatoes and slice into large pieces. Season the tomatoes with salt and pepper in a bowl.
- Place the seasoned tomatoes on a plate and garnish with some of the dressing. Add the toasted macadamia nuts and fresh basil. Enjoy!