You know when you discover a recipe, almost immediately make it and enjoy it so much you make it the next day again? This Tomato and Blood Orange Salad is one of those recipes. Packed with flavour, the most beautiful hues of red and a delicious tahini dressing you can use for many other salads.
I saw the recipe on the Guardian Feast’s instagram feed, the cover for the week’s issue, Ixta Belfrage’s Tomato and Blood Orange Salad with Ginger and Tahini. The recipe had a few more steps than I cared for at the time so I have simplified it while not losing out on any flavour. You may struggle to find Aleppo pepper but you can substitute with sweet paprika and a pinch of cayenne pepper (if you are in Cape Town, the Oranjezicht market at the Waterfront had some a few weeks back, just ask at one of the produce counters). If blood oranges are not in season or available, any other orange or even grapefruit will work well for this salad.
Click here for a step by step video of the recipe.
I hope you enjoy this recipe for Summer Spiked Watermelon Aguas Frescas and if you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
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Tomato and Blood Orange Salad
Ingredients
- 3 - 4 to matoes sliced
- 3 - 4 blood oranges peeled & sliced
- 40 g fresh ginger peeled & julienned
- 3 spring onions green parts julienned
- 1 tbsp toasted sesame seeds
- Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp tahini
- 1 tbsp light soy sauce
- 1 tsp Aleppo pepper
- 1 tsp rice or wine vinegar or lime juice
Instructions
- Mix all the dressing ingredients and set aside
- Layer the tomatoes and blood oranges
- Drizzle with the dressing
- Scatter the ginger and spring onions on top
- Garnish with the sesame seeds
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