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1
Using a 10-inch ceramic quiche pan or deep-dish glass pie plate, arrange tomato slices in an overlapping circular/spiral fashion. Tuck some of the sliced mushrooms between tomatoes and scatter the remaining on top. Sprinkle green onions evenly over the top. Set aside.
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2
Pour vinegar into a small saucepan, stir in brown sugar and bring to a boil over medium-high heat. Remove from heat, mix in lemongrass, cover and let steep until cooled to room temperature. Using a fine sieve, strain vinegar into a small bowl and discard lemongrass. Whisk the remaining dressing ingredients (except cilantro) into the vinegar until well blended. Gently stir in cilantro.
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3
Pour dressing over tomatoes. Cover with plastic wrap and refrigerate 2-3 hours. Just before serving, cut a small slit in the plastic wrap at pan edge, carefully tilt pan and partially drain off dressing. Sprinkle with chives and lemon zest and serve.
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4
NOTE:
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5
- on occasion, I have used red and yellow cherry or grape tomatoes cut in half instead of sliced tomatoes and simply served in a clear glass salad bowl however, not as attractive
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6
- if you have access to heirloom tomatoes in a variety of shapes, sizes and colours, this salad has a real wow factor due to the jewel box effect and luscious flavours
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7
- for a tasty change, I have subbed Thai or holy basil (when available) for the cilantro
