Heritage Tomato Salad with Horseradish Dressing

Let me let you into a secret: The best chefs do less….

When Mother Nature sports her finest, don’t mess with her. Something I have learned is that cooking needn’t be complicated. If you have good ingredients, let them sing for themselves, don’t drown them in your hope to be seen as the next Michelin Starred Chef. Sometimes knowing when to stop is the best thing.

At this time of year, Nature is bursting with ripeness. Flavours are heightened by the warmth of the sun and saturated with the moisture of spring. At this time, let them shine, give them a little push in the right direction by means of a little seasoning or lubrication here or there and you have a restaurant worthy dish.

There are times when ingredients need a helping hand and times when they don’t. Knowing the difference will elevate you cooking to another level.

Ps. Do not do mother nature disservice by putting all those sun basked Fruits and Vegetables in the chill of the fridge… sacrilege.


400g Heritage Tomatoes, room temperature, slice into different sized chunks and slices

20g Basil Leaves, torn

4 tbsp Extra Virgin Olive Oil

tsp Horseradish, grated or 2 tsp Creamed Horseradish

1 Lemon, juice

Sea Salt & Cracked Black Pepper


1. Arrange the tomatoes and basil on a large serving plate.

2. Add the remaining ingredients to a small jar, shake to combine.

3. Pour the dressing over the tomatoes and stand for 10 minutes before serving with chunks of crusty bread and crisp white wine.