This recipe was generously shared with us by Ottolenghi's from their newest cookbook Too Simple.

Increasingly, we’ve been adding fermented ingredients to our salads, particularly those with tomatoes. Soy, vinegar, fish sauce, black garlic, miso, cheese—they all amplify the natural umaminess of tomatoes. You should really remember this trick. You’ll find that suddenly a pretty average tomato tastes like a perfectly ripe Italian crop picked at the height of summer.

We’ve made a quick chile and dukkah oil to drizzle on top to add texture and heat, but if you have any of the Middle Eastern Chili Crisp (p. 293), this is the ideal option. 

Getting ahead: The salad can be all chopped and the dressing made in advance (the dressing keeps for 3 days), but don’t assemble it until pretty close to eating.

Serves 4 as a side
Prep time: 10 minutes
Cook time: 5 minutes

INGREDIENTS 

1½ tbsp dukkah (store-bought) 
1 tsp Aleppo chile flakes
2 tbsp olive oil 
¼ cup/75g tahini 
1 tbsp rice wine vinegar 
2 tsp soy sauce 
1 tsp maple syrup 
2 tomatoes, cut into 2-inch/5cm chunks (1⅓ cups/240g) 
4 Persian (or 2 seeded English) cucumbers, cut into approximately 1-inch/2.5cm irregular chunks (200g) 
½ cup/10g dill, roughly chopped 
fine sea salt

Method

1. 1. Place the dukkah and chile flakes in a small heatproof bowl. Heat the oil in a small saucepan over medium heat until just before smoking point (it should be shimmering), then pour over the dukkah mixture.
      
      

   2. In a separate bowl, whisk together the tahini, vinegar, soy sauce, maple syrup, 2 tablespoons of water, and ¼ teaspoon of salt. Spread onto a large serving plate and top with the tomatoes and cucumbers. Drizzle with the dukkah oil, sprinkle the dill over the top, and serve.