{"id":18605,"date":"2019-08-06T04:00:00","date_gmt":"2019-08-06T09:00:00","guid":{"rendered":"https:\/\/www.saucemagazine.com\/recipes\/vicias-tomato-salad-17365840\/"},"modified":"2025-08-03T09:02:38","modified_gmt":"2025-08-03T09:02:38","slug":"vicias-tomato-salad-17365840","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/recipes\/vicias-tomato-salad-17365840\/","title":{"rendered":"Vicia&#8217;s Tomato Salad"},"content":{"rendered":"<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\"><div class=\"wp-block-column fdn-ingredients is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\"><h2 class=\"wp-block-heading\">INGREDIENTS<\/h2><p>3 to 4 large heirloom tomatoes, cut into wedges<br>Sea salt, to taste<br>3 Tbsp. olive oil<br>3 Tbsp. orange juice<br>3 Tbsp. raspberry vinegar<br>3 peaches, cut into wedges<br>1 small cantaloupe, cut into 2-inch pieces<br>1 lb. cherry tomatoes, halved<br>&frac12; lb. cherries, halved<br>1 Tbsp. grated fresh ginger<br>1 bunch thyme<br>1 stalk lemongrass, sliced<br>1 bunch basil, torn<br>&frac12; cup crumbled feta<\/p><\/div><div class=\"wp-block-column fdn-recipe is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\"><h2 class=\"wp-block-heading\">PREPARATION<\/h2><p>&#149; In a large serving bowl, add the heirloom tomatoes and lightly season with the salt. Set aside to allow the salt to draw out some juice.&nbsp;<\/p> <p>&#149; In a small bowl, make a vinaigrette by whisking the olive oil, orange juice and vinegar. Season to taste and set aside.<\/p> <p>&#149; Scatter the peaches and cantaloupe atop the salted tomatoes.<\/p> <p>&#149; In another bowl, add the cherry tomatoes, cherries and ginger and toss with the vinaigrette. Wrap the thyme and lemongrass in cheesecloth and tie with a string. Submerge the cheesecloth in the bowl of fruit with vinaigrette and marinate 30 minutes. Discard the cheesecloth pouch.&nbsp;<\/p> <p>&#149; To serve, add the marinated cherry tomatoes and cherries atop the heirloom tomatoes. Spoon some of the vinaigrette on top. Sprinkle with the basil and feta.<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>6 servings<\/p>\n","protected":false},"author":720,"featured_media":18612,"comment_status":"close","ping_status":"closed","sticky":false,"template":"single-wide.php","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","newspack_collection_is_cover_story":false,"newspack_collection_post_order":0,"_newspack_byline_active":false,"_newspack_byline":"","newspack_featured_image_position":"above","newspack_post_subtitle":"6 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we're all about enjoying the harvest's bounty in fun, new ways. 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