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Fresh Tomato Salad

Tomato, Leek & Artichoke Combine in this

Fresh Salad


Fresh Tomato Salad 

This is a salad I created to make use of some lovely fresh tomatoes we purchased on a trip to the Victoria Market on the weekend and some baby leeks and artichokes from My Patch.  I have a cooking rule- if I did not grow the tomato I roast it prior to using it in a salad.  This method really brings out the flavor of the tomato.

This is my recipe:

Preparation Time: 20 minutes
Cook Time: 20 minutes


4 small tomatoes
2 baby leeks
3 cloves of fresh garlic
3 baby artichokes
Mixed salad leaves
1 tbsp olive oil
Salt and Fresh ground pepper
1 tsp Balsamic Vinegar (as good quality as you can afford)
1 lemon – 1/2 juiced
Bowl of water

 Tomatoes for roasting


  1. Turn oven onto 180 degree if you are going  to roast the tomatoes for this salad
  2. Put a saucepan of water onto boil
  3. Halve the small tomatoes
  4. Chop the leeks into slices
  5. Peel and finely slice the garlic
  6. Place the tomatoes, leeks and garlic in an oven dish with a drizzle of oil, salt and pepper and a splash of balsamic vinegar.  Cook for 20 minutes then remove and cool
  7. While the tomatoes are cooking – wearing gloves – Peel the outer leaves of the fresh artichoke flowers and then shave around the bottom of the stem until the pale underside is exposed.
  8. Cut them in half across the top (eg: like taking the top off an egg). 
  9. Rub the surfaces of the artichoke with a halved lemon – Note you may need to remove any fury core of the choke.  This is not required in the fresh baby artichokes I picked
  10. Place the prepared artichokes into a bowl of water with the juice of half a lemon until all are complete
  11. Put all of the prepared artichokes into the saucepan of boiling water for 10 minutes
  12. Turn off the heat and leave to sit for 5 minutes, remove and slice the artichokes.  Add them to the cooling pan of baked tomatoes and stir so that they absorb the juices from the cooking of the tomatoes, garlic and leeks
  13. Wash the salad leaves and put all of the ingredients together. Dress with a combination of 1 tablespoon of olive oil and 1 teaspoon of balsamic vinegar and serve as a side dish or light summer lunch or dinner.

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