• 500g of various mixed tomatoes
  • 100g of Woodside goats curd
  • 1 punnet of young purple basil
  • 20g of basil seeds soaked in water
  • Salt to taste

Dressing ingredients

  • 50g of green basil leaves
  • 50ml of sugar stock syrup
  • 30ml of olive oil

Author of this recipe

Stephen Seckold

Stephen Seckold

Chef / restaurant

“By changing our salads with the seasons, we have a new set of tastes, colours and textures to work with every three months. This makes it interesting for our customers and the Flying Fish team.... Read more

Heirloom and greenback tomatoes with basil - a light and refreshing combination uniquely prepared to enjoy as an entrée or as an accompaniment to any dish. Executive Chef, Stephen Seckold of Flying Fish Restaurant in Sydney. Australia, shared his recipe with the Love My Salad Team so that we can all enjoy it. Thank you Stephen!

Total votes: 804


Place a large pot of boiling water on the stove, make a small incision across the tops of the tomatoes and remove the core.
Plunge the tomatoes into the water for 10 seconds then drop into ice water. This will loosen the skins and make them easy to peel.
Blanch the green basil leaves in boiling water and refresh in ice water. Squeeze the basil leaves till dry and blend with the sugar syrup & olive oil.
Pour over the tomatoes and marinate overnight.
Remove the tomatoes and place in a bowl. Scoop the goats curd over the top and spoon over the basil seeds.
Garnish with salt & purple basil leaves.

Tips from the author

Entrée for 2. It can serve up to 4 as a side-salad and complements seafood perfectly.

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