A very juicy and tasty kumato tomato salad layered with traditional red tomatoes and avocado drizzled with argan oil, white wine vinegar and lemon juice.
Kumato, originally from the Galapagos Islands, also known as the black tomato, its colour actually ranges from dark green to a deep brownish-red when ripe. Besides its markedly darker colour, the Kumato is much sweeter and has a intenser aroma than the regular tomatoes.
- Dry roast the sesame seeds in a pan on medium-low heat, shaking the pan occasionally, until toasted. Remove from the heat and set it aside to cool.
- Cut the tomatoes into even slices. Simply slice the avocado in half, remove the pit, cut into slices and remove the peel.
- Arrange the slices of tomatoes and avocado and basil leaves on a plate. Season with salt and pepper. Drizzle with argan oil, white wine vinegar and lemon juice. Sprinkle with toasted black sesame seeds.