A mocktail trio
Heirloom tomato salsa
Part of a plant-based menu introduced on the Cunard fleet in 2021, this dish is light, flavoursome and refreshing; and sure to remind of you sun-soaked Mediterranean voyages.
Head of Culinary Development, Gareth Bowen, shows how to make this simple and delicious dish – recommending that you use the freshest in-season tomatoes you can find.
- 350g Heirloom tomatoes, some quartered some halved
- 200g pitted black olives, preferably Kalamata or Niçoise
- 80g green olives, preferably Picholine
- 120g celery, washed and finely diced
- 80ml extra virgin olive oil
- Half bunch of basil, leaves only
- Half a lemon, juiced
- Wash the tomatoes thoroughly and allow to drain.
- Slice the green olives in half and add to a bowl along with celery, olive oil and lemon juice.
- Pick the leaves from the basil and slice finely, and add to the olive and celery mix.
- Mix together and season if necessary (being mindful of the saltiness that the black olives will bring).
- In a small blender add the black olives and a little oil to purée (make sure all the olives have stones removed first).
- Cut the tomatoes in various different shapes, halves, wedges, quarters etc.
- Place the black olive puree on the plate and arrange how you wish.
- Drizzle over the dressing and enjoy with an ice-cold white wine.