Adam may have been tempted to stray by an apple, but I have always felt a perfectly plump, luscious, sunripened local tomato could equally have contributed to his downfall.
You’ll find tomato salad on lots of menus this summer grown hydroponically or orgnically by farmers from Hauula to Hamakua.
At Halekulani, Darryl Fujita’s Red and Yellow Tomato Salad with Goat Cheese is a near perfect example of summer fruit that begins with a humble holy trinity of flavors – tomato, basil and salt.
“I was thinking about something that would go really well with Big Island goat cheese,” says Darryl of the original conception.
The salad is on the menu at Orchids, where the Pacific blue makes a memorable backdrop to vibrant reds, sun-burst yellows and shades of green on the plate.
Tips for trying it at home?
Seek out local tomatoes and be tempted by no others.
Red And Yellow Tomato Salad With Goat Cheese
Recipe courtesy Darryl Fujita, Executive Chef of Orchids in Halekulani
* 1 tsp. each: Pineapple, cantaloupe, honey dew, strawberry (Brunoise cut)
* 1 cup mirin syrup, reduced
* 1/2 piece red Kula tomato concasse, cut in half to make two pieces
* 1/4 piece yellow tomato concasse
* 2 pieces Big Island goat cheese
* 1/4 tsp. basil, chopped
* 1 pinch black sea salt
* Micro Greens
In a bowl, mix all cut fruits together. In a pot, boil 1 cup of mirin, reduce to half and reserve. Add fruits and basil to the mirin syrup in the pot (use 2 oz. of mirin).
On a salad plate, stack in order – one slice red tomato, one piece goat cheese, one slice yellow tomato, one piece goat cheese and 1 piece red tomato. Spoon the warm fruit mixture on top of the tomato salad. Garnish the top with micro greens. Garnish around the rim of the plate with the black sea salt.
Yields one serving.
Orchids in Halekulani Hotel
2199 Kalia Rd
Honolulu, HI 96815