One of the greatest joys of visiting a local market in Fiji is discovering what’s truly in season.
Today, I found beautiful red tomatoes—round, glossy, and surprisingly less expensive than usual. They looked absolutely perfect.
“The tomatoes are at their best right now,” one of the vendors told me.
So I asked, “How long does the season last?”
“This week is the last!”
We both laughed.
Perhaps this is the very peak of the season.
When produce is this fresh, it doesn’t need much. Pair ripe tomatoes with fresh coriander, add a squeeze of lime, and let the natural flavours speak for themselves.
Simple recipes like this are a reminder that the best meals often begin with the freshest ingredients.
Ingredients (Serves 2)
- 2 ripe tomatoes, well chilled
- A handful of fresh coriander (cilantro)
- 1 fresh lime
- 1 tbsp extra virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper (optional)
Instructions
- Cut the chilled tomatoes into bite-sized wedges.
- Wash and gently dry the coriander.
- Arrange the tomatoes and coriander on a serving plate.
- Drizzle with olive oil and generously squeeze fresh lime juice over the top.
- Finish with a pinch of sea salt and black pepper, then serve immediately.
Tip
The fresher the tomatoes, the simpler the dressing should be. Chilling the tomatoes before serving makes this salad especially refreshing on a warm tropical day.