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Ramon Gouws – Roma Salad

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Ramon Gouws –

Roma Salad

Ramon Gouws – Roma Salad


30 Min





Roma Salad

130g Burrata (1ball)

1 tomato thinly sliced

6 confit cocktail tomatoes

80g macerated tomatoes

16 olive cheeks

5g micro basil

15g teeny weeny tomatoes

(yes, it’s called that)

Olive oil

Freshly ground black pepper

15g baby spinach

80ml Balsamic vinaigrette

Maldon salt

Pan con tomato

2 kg peeled chopped tomatoes

400g very thinly sliced shallots

12 very thinly sliced garlic cloves

Olive oil

150g olive discs

Fleur de sel

Confit Baby Tomatoes

Cherry vine tomatoes

or plum vine tomatoes

Chopped garlic


Sea salt

Picked thyme

E.V.O oil

Balsamic dressing

600 ml balsamic vinegar.

1.4 ltrs extra virgin olive oil.

200g clear honey

Salt & milled black pepper


Roma Salad

  1. Place the baby spinach leaves on the plate.
  2. Cover the baby spinach with the sliced tomatoes.
  3. Season the tomatoes with maldon and black pepper.
  4. Break the burrata in half and open onto the tomatoes.
  5. Spoon the macerated tomato onto the burrata.
  6. Drizzle the vinaigrette around.
  7. Garnish with the micro basil, confit tomatoes and olive cheeks.

Pan con tomato

  1. Mix everything in a bowl and allow to marinate.
  2. Brush crusty bread with olive oil and place in wood fired oven till slightly chared.
  3. Spoon tomato mix on top and serve slightly warm.

Confit Baby Tomatoes

  1. Cut tomatoes in half. Marinate together in a large bowl for 30 mins.
  2. Place on trays, 1 even layer and dry above stove till ready, or dry in oven on 60 C.    
  3. For cherry tomatoes. Place in kilner jars covered with olive oil till needed.

Balsamic dressing

  1. Whisk olive oil and clear honey together gradually whisking in the balsamic vinegar until the dressing is formed.
  2. Check seasoning.
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