Not Another Food Blog

Wolf Peach (Tomato) salad

Imagine life without tomatoes - no Bloody Marys, salsa, spaghetti Bolognese, or tomato sauce with your sausage. That’s half of my diet staples taken out right there. It’s hard to believe that only 500 years ago tomatoes were non-existent in Europe and North America. Native to South America, tomatoes were for a long time considered inedible and were used as decorations on European tables. Little did they know, the fruit (popularly known as vegetable for its savory flavour) was to be become one of the most widely consumed foods around the world.

The name ‘tomato’ comes from the Aztecs in Central Mexico, who called the fruit Xitomatl, meaning plump thing with a navel. It later picked up other cool names such as Pomo d’oro (Golden Apple) in Italy, Pomme d’amour (Love Apple) in France, Gojeh Farangi (Foreign Plum) and Armani Badenjan (Armenian Eggplant) in Iran. My favourite is its Latin botanical name, Lycopersicon esculentum, translated as ‘wolf peach’, given to the fruit probably because it belongs to the Solanaceae or nightshade family, along with eggplants, sweet peppers and potatoes.

I grew up in a country where tomatoes are very popular but due to the cold climate of Ukraine they are in season only 2-3 months a year. I remember it was always a real treat if you could get your hands on fresh tomatoes in the middle of winter. Unfortunately, it was more the concept than the taste we were excited about.

That kind of false excitement is still with me here in Australia. I am amazed that I can pick up a bunch of fresh tomatoes any time I come to the supermarket; the problem is they’re often disappointingly bland and watery unless you buy them in season or from farmers markets. My mum has always grown her own, so I have developed a taste and appreciation for the real thing and can tell a difference between commercially and organically cultivated varieties. Right now is the best season to buy tomatoes; they are abundant, affordable and very tasty.

Another reason to include more tomatoes in your diet is that they are nutritional superheros. They contain large amounts of vitamin A, C and K, and lycopene, one of the most powerful natural antioxidants, and are believed to help prevent many of diseases and cancers. I was surprised to find out that the lycopene levels are even higher in cooked tomatoes. Personally, I love my tomatoes fresh in a salad with lots of herbs, garlic and good olive oil, which combined with the sweetness and acidity of the fruit, create a festive fusion in your mouth. This recipe is one of my old favourites and can be tailored to include fresh Mozzarella cheese, olives, feta, basil, mint, chickpeas or whatever else your heart desires.

Ingredients

5-6 medium tomatoes, thinly sliced, you can use any kind
1 Spanish onion, thinly sliced as full rings
2 tablespoons fresh oregano leaves

Dressing
2 tablespoons Balsamic Vinegar
2 tablespoons olive oil
1/2 teaspoon white sugar
1 garlic clove, finely chopped
1/2 teaspoon sea salt
1/2 teaspoon cracked pepper

Mix the dressing ingredients in a bowl. Slice the onion, mix with the dressing and set aside. Onion will marinate and soften while you slice the tomatoes.

Layer tomatoes on a big platter, spread the onion rings, pour over the remaining dressing and sprinkle with oregano leaves. You can also crumble some Feta or Bocconcini cheese on top. Perfect for BBQs and large group gatherings.