Tomato Salad, Green Tea Leafs, Matcha Vinaigrette

This is a unique salad, bittersweet and savory, using cherry tomatoes and green tea leafs -usually discarded after brewing- dressed in vinaigrette made with powdered green Japanese tea, Matcha.  For the tea leafs, use large leaf green tea you can buy in an Asian market, and brew until they are just opened.

Ingredients:    

1 small box of cherry tomatoes (300 g. or 10 oz.)
A small handful of brewed green tea leafs
(I used Mariage Frères Cha Kio, but you could use any green tea as long as the leafs are on the large side.)
1/2 tablespoon Matcha, Japanese green tea powder
1 tbsp. white wine vinegar
1 tsp. honey
A pinch of salt
A turn of white pepper
3 tablespoons light and fruity olive oil

Instructions:

1. Brew green tea leafs according to your preference, separate the tea and the leafs, set the leafs aside until completely cool.
2. Rinse the tomatoes and drain well, then cut a few larger ones in half.
3. In a salad bowl, add the Matcha powder and vinegar, whip to blend until the tea powder completely dissolves into the vinegar.
4. Add honey and salt, blend well, then add the olive oil, slowly, blending into a good emulsion.
5. Toss the tomatoes into the bowl, then the tea leafs.  Be careful not to break the tomatoes and the leafs.
5.  Add a turn or two of pepper and serve.

Photo Courtesy of Chez Pim