Name: Yuzu Sungold Tomato Salad
Ingredients: 1 pint Sungold tomatoes; 2 tbsp 100% Yuzu Juice; 3 tbsp olive oil; Fresh basil leaves, for garnish; Flaky salt and fresh cracked pepper, to taste

Dish

Yuzu Sungold Tomato Salad

The perfect seasonal share plate. Light and bright with just the right amount of acidity and sweetness. Serve with a crusty bread for the ideal texture combo.

By Halley Zelicoff

see recipe below

Sungold tomatoes halved and tossed in yuzu vinaigrette with fresh basil in a shallow stoneware bowl

Ingredients

Serves 2

1 pint Sungold tomatoes
2 tbsp 100% Yuzu Juice
3 tbsp olive oil
Fresh basil leaves, for garnish
Flaky salt and fresh cracked pepper, to taste

Instructions

Step 1

Wash and dry tomatoes.

Step 2

Cut tomatoes in halves and quarters, leaving a few small ones whole; you're looking for different shapes and textures. Toss in a bowl with a pinch of salt and let sit for 5-10 minutes.

Step 3

Drain juices from tomatoes into a small bowl and whisk in 100% Yuzu Juice and olive oil. Season to taste with flaky salt and pepper. Toss tomatoes in yuzu vinaigrette, reserving some to drizzle on top.

Step 4

Place tomatoes on a serving plate and garnish with fresh basil leaves. Pour remaining vinaigrette on top and finish with a sprinkling of flaky salt. Serve with crusty bread to sop up all the tomatoey yuzu goodness!

In this recipe