salad
- 300g heritage tomatoes, sliced
- 1 punnet strawberries, sliced
- 20g basil oil
- 1 bunch basil
Heritage tomato salad with fromage blanc, fresh strawberry and tomato consommé
Jun Tanaka
25th June 2026
Heritage tomato salad with fromage blanc, fresh strawberry and tomato consommé
45 min
Jun Tanaka’s heritage tomato salad with fromage blanc, fresh strawberry and tomato consommé is a refined summer salad recipe that brings together sweet heritage tomatoes, fresh strawberries, pickled cucumber and a clear tomato consommé for a dish full of freshness and balance.
Finished with basil oil and herbed fromage blanc, this elegant vegetarian starter is ideal for chefs and ambitious home cooks looking for a fine dining tomato salad with strong seasonal appeal and restaurant-style presentation.
Ingredients
tomato consommé
- 500g San Marzano tomatoes
- 30g basil
- 1 celery stick
- 1g white peppercorns
- 2 drops Tabasco
- 5g salt
- 20g red wine vinegar
- 5g sugar
fromage blanc
- 100g fromage fraîche
- 8g shallot, chopped
- 2g chives, chopped
- Tabasco, to taste
- salt, to taste
- pepper, to taste
- lemon juice, to taste
pickled cucumber
- 1/2 cucumber, cut into quarters lengthways, seeds removed, then cut into 1cm pieces
- 125g water
- 55ml white vinegar
- 25g fresh dill
- 20g sugar
- 10g salt
Method
tomato consommé
Combine the San Marzano tomatoes, basil, celery, white peppercorns, Tabasco, salt, sugar and red wine vinegar in a large bowl.
Cover and leave to marinate overnight.
The next day, blend the mixture until smooth.
Transfer to a sieve set over a bowl.
Leave to strain in the fridge for 1 hour, until you have a clear tomato consommé.
fromage blanc
Place the fromage fraîche in a bowl.
Mix in the chopped shallot and chopped chives.
Season with a few drops of Tabasco, a squeeze of lemon juice, salt and pepper to taste.
pickled cucumber
Bring the water, white vinegar, sugar, salt and fresh dill to the boil.
Pour over the prepared cucumber.
Leave to pickle for 2 hours.
salad and plating
Slice the heritage tomatoes and season lightly.
Spoon over a little of the tomato consommé and leave to marinate for 10 to 15 minutes.
Arrange the tomatoes on the plate.
Add the fresh strawberries and pickled cucumber.
Spoon the fromage blanc mixture around the plate.
Finish with fresh basil leaves and a drizzle of basil oil.
Pour the chilled tomato consommé around the tomatoes and serve.
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