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.

Tomato, rhubarb and elderflower salad 

tbsp elderflower cordial

olive oil

tsp cider vinegar

Dijon mustard

garlic clove,

Salt

rhubarb (1-2 sticks; pink, ideally)

fresh oregano leaves

elderflowers (optional)

1. 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.

tomato, rhubarb and elderflower salad

Author : Ottolenghi

Ingredients

Instructions

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