Tomato and Raspberry Salad. Credit: Rey Lopez
FOR THE RASPBERRY-TOMATO JAM
Roma tomatoes: 8 (chopped)
Fresh raspberries: 4 pints
Red onion: 1/2 (chopped)
Red wine vinegar: 200 ml
Granulated sugar: 1/2 cup
Tomato paste: 1 tbsp
Salt: to taste
FOR THE ITALIAN VINAIGRETTE
Red wine vinegar: 1 cup
Ground coriander: 1 tsp
Shallots: 1/4 cup (chopped)
Honey: 2/3 cup
Red pepper flakes: 1/4 tsp
Ground fennel seeds: 1 tsp
Dried oregano: 1 tbsp
Cracked black pepper: 1 tsp
Extra virgin olive oil: 1 cup
FOR THE LEMON VERBENA JELLY
Water: 250 ml
Granulated sugar: 250 g
Fresh lemon verbena: 8 oz
Powdered gelatin: 1 tbsp
FOR EACH SALAD
Heirloom tomatoes: 6 pieces
Salt: to taste
Fresh raspberries: 3
Pickled onion rings: 3
Fresh basil leaves or small sprigs: 4
Fresh mint and other picked herbs: as desired
Raspberry-tomato jam: as needed
Italian vinaigrette: as needed
Lemon verbena jelly: as needed
Extra virgin olive oil: as needed
- Combine the Roma tomatoes, raspberries, red onion, red wine vinegar, sugar, and tomato paste in a medium pot.
- Cook over medium heat for approximately 2 hours, until the liquid has reduced and the mixture is thick.
- Blend until smooth and season with salt.
- Let cool completely, then refrigerate until ready to use.
- Combine all the ingredients using a hand blender.
- The vinaigrette will not fully emulsify, so shake or stir it well before using.
- Combine the water and sugar in a small saucepan over medium heat.
- Bring to a simmer to make a simple syrup.
- Add the lemon verbena and steep for 90 seconds.
- Strain out the verbena, then stir the powdered gelatin into the strained syrup until completely dissolved.
- Transfer to a container and refrigerate for 2 to 3 hours, until set.
- Break the jelly into pieces with a fork.
- For each salad, dress six pieces of heirloom tomato with Italian vinaigrette and salt.
- Let marinate at room temperature for 10 minutes.
- Place raspberry-tomato jam in the center of a bowl and arrange three fresh raspberries around it.
- Add the marinated tomatoes.
- Garnish with three pickled onion rings, basil, mint, and other picked herbs as desired.
- Spoon pieces of lemon verbena jelly over the salad, then finish with extra-virgin olive oil and additional vinaigrette.
- Season with salt as needed.
