Serve up this golden berry salad with some easy ingredients such as baby cucumbers and tomatoes for the perfect no-cook summer salad—the perfect accompaniment for heavier meals as sweetness and tartness help to balance out flavours and textures.
Remove the calyx (papery husk) off the gold berries, wash and pat dry. Cut half of them in half and leave the rest whole.
Slice the heirloom tomatoes.
Slice the shallots thinly.
Pick the leaves off the marjoram to yield 1 tbsp. Have some extra for garnish.
Slice cucumbers crossways.
Salad Dressing
In a small mixing bowl, add 2 tbsp balsamic glaze, olive oil and red wine vinegar.
Mix until well combined.
Assembly
In a large mixing bowl, add the golden berries, shallots, marjoram, cucumber and half the dressing. Season with salt and pepper to taste. Gently toss until well combined.
Place the slices of heirloom tomatoes on the serving platter. Drizzle the rest of the dressing.
Place the tossed salad on top of the tomatoes.
Serve with the other 2 tbsp of balsamic glaze on the side in case more is needed.
Notes
If you can’t find golden berries, you can substitute with mini tomatillos, pearl tomatoes or a mixture of strawberries and raspberries. Nothing will quite replace these golden berries in terms of flavour as they are so unique, but these would work well as a salad.
If there aren’t any heirloom tomatoes available or they are a bit expensive, regular tomatoes will be fine to use.
No marjoram? No problem. Get some oregano instead.
If mini cucumbers are not in season, just get the smallest cucumber you can find and just dice them up.
A great balsamic glaze substitute would be pomegranate molasses for flavour and consistency.