Low-FODMAP Tomato Salad - (Salade de Tomates)

Low-FODMAP Tomato Salad - (Salade de Tomates)

If I was told I couldn’t eat fragrant, ripe, gloriously red tomatoes any longer I think I would cry - I would grieve for them far more than I have for any other food I have had to eliminate on the Low-FODMAP diet. You can keep your Chanel No.5; I think there is no aroma that matches the luscious, verdant smell of a greenhouse full of tomatoes in summer.

How best to celebrate the tomato? With this simple salad of course! A dish that is elegant enough to serve to others but quick enough to knock up for a snatched kitchen supper. Shush, don’t tell anyone the secret ingredient in this salad until after they have eaten. People can be peculiarly snobbish about tomato ketchup.

You can add a torn up ball of buffalo mozzarella to turn this into a more substantial lunch dish. Although I have used extra virgin olive oil here, do try using different oils such as the basil oil or Aromatic Spiced Oil for variety. Use the salad to top The Greatest Garlic Bread to make The Greatest Bruschetta Ever - divine.

I have used the Natural Grey Sea Salt with Herbs de Provence as it feels right that a tomato dish should taste of Provencal sunshine but equally the Natural Grey Sea Salt with Garden Herbs bring you flavours an English country garden. For a yeast-free version, use non-brewed condiment in place of the vinegar.

I use Chippa gluten-free Tomato Ketchup, as it is low-FODMAP, but use any good quality ketchup you can tolerate. For an entirely different smoky flavour – please use the barbeque tomato ketchup from the recipe in my book, Our House For Tea.

Serves 4 as a side dish

Prep – 5-10 minutes

4 large ripe tomatoes, at room temperature

1 tbsp. ketchup

1 tbsp. extra virgin olive oil

1 tsp. white wine vinegar

½ tsp. Natural Grey Sea Salt with Herbs de Provence

¼ tsp. freshly ground black pepper

1 tsp. finely chopped parsley (optional)

Slice the tomatoes horizontally into 5mm slices, cutting out the ‘stalky’ middle nearer the top. For this I use the end of a vegetable peeler. Lay the slices artistically in a shallow dish, putting the less attractive slices on the bottom. Whisk all the remaining ingredients, except the parsley, in a small bowl and pour over the slices in an even layer. If you are using the parsley, scatter it over the top. This salad benefits from standing for 10 minutes to mingle but it is not essential.