Tomato-radish salad

by Ed Halmagyi


  • 2 cups mixed heirloom tomatoes, chopped
  • 1 bunch Greek basil leaves*
  • 8 radishes, sliced very finely
  • 2 Tbsp extra virgin olive oil
  • juice of 1 lemon
  • 1/2 tsp celery seeds
  • sea salt flakes and freshly-milled black pepper


1 Combine the tomatoes, basil and radishes in a large bowl and toss to combine. Mix the remaining ingredients in a second bowl then drizzle over the salad, Toss gently, then serve.