Seasonal Tomato Salad.  Serves 10

Executive Chef Gabriel Kolofon of The St. Regis Punta Mita Luxury Resort culinary method has been described as “creating and presenting food with simple sophistication and utilizing local ingredients to create unique haute cuisine that blends the traditional with a contemporary Latin flare”.  Enjoy this Seasonal Tomato Salad recipe, courtesy of Chef Kolofon and his culinary team at The St. Regis Punta Mita Luxury Resort, Mexico.


Stem Purée:

100 gr Parsley stem
100 gr Cilantro stem
50 g Celery stalk
50 gr Hoja Santa
100 ml Extra virgin olive oil
Salt (to taste)
2 pcs Ice



1. Poach the stalks in salted water for just two seconds and stop cooking in plenty of ice water for a few minutes.

2. Remove the leaves from water and squeeze them with your hands, then dry well using absorbent paper towels.

3. Place in blender Vita-Prep, grind and emulsify with olive oil (in case you need a little liquid to the emulsion using ice to keep the temperature of the preparation from increasing and keep the deep green color).

4. Season and keep refrigerated.


Black Bean Purée:

200g Black beans
1 Garlic clove
1/4 White onion
150 ml Extra virgin olive oil
Salt (to taste)



1. Clean and wash beans with water to remove dust and impurities.

2. In a large pot, place the beans, cold water, garlic, and onion and simmer until the beans are cooked (please note that beans triple their volume when cooked).

3. When cooked, place room temperature beans in Vita-Prep blender, grind and emulsify with olive oil.

4. Season and keep refrigerated.


Salad Mix:

5 pcs of Yellow Heirloom Tomato
5 pcs of Red Heirloom Tomato
1 Carrot thinly sliced
1 Zucchini thinly sliced
5 pcs of yellow zucchini thinly sliced
1/4 Red onion julienne
30 pcs Pea Sprouts
30 pcs Arugula leaves
4 diced Persian cucumber



1. Clean and wash vegetables thoroughly.

2. Cut tomatoes into quarters and set aside.

3. Peel carrots and thinly slice them using a mandolin.  Set aside.

4. Thinly slice pumpkins and zucchini.  Set aside.

5. Cut onion into julienne.  Set aside.

6. Cut Persian cucumber cubes.  Set aside.


Salad Dressing:

100 ml Green lemon juice
100 ml Lemon juice
Kosher salt (season to taste)
200 ml Extra virgin olive oil



1. In a bowl, place salt, yellow and green lime juice and emulsify with extra virgin olive oil.



1. Place all ingredients in a bowl and drizzle with the salad dressing.

2. Use stalk purée to decorate the plate.

3. Add the bean purée in discreet circles.

4. Place the tomatoes and remaining ingredients in the dish.

5. Finish with sea salt and enjoy.

Seasonal Tomato Salad


Learn more about Chef Gabriel Kolofon on his Chef’s Roll profile here.

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Click here for Chef Kolofon’s Ceviche Recipe

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