Make Sushi Samba’s Heirloom Tomato and Seaweed Salad, Like Chef Fernando Navas


Wondering what to do with those heirlooms tomatoes you picked up at the farmers’ market? Sushi Samba’s executive chef, Fernando Navas, has a suggestion that involves doing, well, very little to them. He shares the recipe for his Heirloom Tomato and Seaweed Salad.

“Tomatoes are some of my favorite ingredients during the summer,” says Navas. “The key is to pick them ripe and plump and then add good sea salt and great olive oil. The rest is a matter of taste. With this salad, I was able to combine the best ingredients of the season and incorporate Sushi Samba’s dynamic concept — color, taste, and culture.”

Heirloom Tomato and Seaweed Salad

Yield: 4


2 heirloom tomatoes, quartered
1 cup grape tomatoes, halved
1/2 cucumber, peeled and cut into batonettes
1 cup white grapes, halved
1 cup wakame
ginger-soy vinaigrette, to taste
Maldon salt, to taste
4 tablespoons micro-celery
4 tablespoons sesame seeds, toasted

In a bowl, combine all the ingredients, except micro-celery and sesame seeds. Toss until well incorporated. Plate the salad, and sprinkle with sesame seeds. Garnish with micro-celery, and serve.