Tree Tomato Salad with Kohlrabi & Vegan Balsamic Dressing (Fresh Summer Side)

The first few times I ate kohlrabi, I had no idea I was even eating it. It was mixed through a slaw, and it was so delicious I just wolfed it down!

For this recipe, I wanted to showcase the vegetable by slicing it as is and forming the base of the salad.

During the winter, my love affair with the tree tomato continues, and I can’t help but use it as often as I can in dishes.

Most people use it in sweet dishes, just like we have with our Cherry Tamarillo Salad with Lemon Thyme but adding it fresh into salads is just so delicious!

The combination of the kohlrabi and tree tomato is wonderful.

Combining the thick balsamic glaze with the soft and juicy flesh of the tree tomato and the crunchy and slight peppery bite of the kohlrabi is heavenly!

Oh, and did I mention there is no cooking required?

Recipe Overview

Flavour/Texture: This salad has a lot of crunch as all the components are raw. The kohlrabi discs, mini bell peppers, radish and pomegranate offer those lovely crunchy bits, while the tree tomato is lovely and soft.

Flavour wise, it is incredibly refreshing. No greasy finishes or charred flavours.

Everything works in unison with the pomegranate, tree tomato and balsamic glaze, offering sweet yet tart tastes which balance well with the kohlrabi and radish.

Love the delicate wisps of snow pea sprouts as they give us those green, grassy flavours.

Ease: The only tricky part about this salad is peeling the tree tomatoes. It requires blanching in hot water to help separate the skin from the flesh enough to peel back easily with a paring knife.

Other than that, everything is just a quick chop or whack!

Time: It takes 25 minutes to put this salad together, but most of that time is peeling the tree tomatoes. I promise you it’s well worth the effort!

Ingredients for Tree Tomato Salad with Kohlrabi

Tree tomato: Also known as tamarillo, tree tomatoes are absolutely delicious. They are sweet yet tart, and their centre has a gel-like consistency which is super juicy. It has a slight savoury taste which makes for a great addition to any salad.

Pomegranate: Just get a small pomegranate for this salad or save some for a fruit salad later. For better portion control, albeit more expensive, you can just buy the pre-packed arils.

Pomegranate offers fruity sweetness and adds to the freshness of the recipe.

Red radish: Love having thin slices of red radish complement the flavours of salads. Those peppery notes are fantastic, which is well balanced out by the other sweet ingredients.

Mini bell peppers: Loving the colours that mini bell peppers have to offer. Try getting a few different colours as they do usually come in a pack of red, orange and yellow varieties. Just gives the salad that extra vibrancy.

Kohlrabi: This alien-looking bulb of a vegetable may not be much to look at, but they are really good to eat! Raw kohlrabi is crunchy and peppery, and if sliced thinly, they make a great base to house the salad on top.

Snow pea sprouts: You may have already gathered we love snow pea sprouts. Its leaves are delicate, and the stems are thin and provide a slight crunch. I love the wispiness of this sprout as it gives the salad a slightly different texture.

Balsamic glaze: This is sweet, sticky nectar that simply makes everything taste better! Drizzle over this raw salad to pull everything together. I challenge you to stick to the recommended dose and not double it!

Olive oil: Use good olive oil for the dressing.

White wine vinegar: Making a very simple white wine vinaigrette so as not to complicate the flavours of all the fresh ingredients. Letting them sing!

Variations and Substitutions

Serving as one salad: This salad is presented as an individually plated salad that can be served as an entrée/starter or served together with the main meal. Of course, this is not necessary but is just a fun way to create some eye pleasing plating.

Types of bell peppers: Try and get a medley of mini bell peppers to give your salad a little colour.

If you can’t find any mini bell peppers, you can get regular bell peppers, but perhaps try and find small ones so you can mix up the colours. You can always use leftovers for dinner the next day.

Kohlrabi replacement: Try daikon or turnips. They will be a bit more peppery than the kohlrabi, but the rest of the ingredients will work well with these vegetables.

Snow pea sprout substitute: If you can’t find snow pea sprouts, you can try broccoli sprouts or mung bean sprouts.

Add protein without overpowering: Lightly dressed white beans, lentils, or chickpeas can be added to make this a more filling salad while keeping it plant-based and fresh.

Adjust sweetness in the dressing: If balsamic glaze feels too sweet, reduce the amount and replace part of it with sherry vinegar or red wine vinegar for a more savoury balance.

Make it citrus-forward: Add a little orange or blood orange zest to the dressing to lift the acidity and echo the fruitiness of the tree tomatoes.

Turn it into a composed starter: Plate the salad over whipped vegan ricotta or hummus for a more substantial, restaurant-style first course.

How to Make Tree Tomato Salad

How To Peel Tree Tomatoes

Bring a kettle of water to the boil.

Cut a small cross at the bottom of the tree tomato and place inside a heatproof bowl. Pour the boiling water over the tree tomato until fully submerged. Leave it for 3-4 minutes.

Remove the tree tomato and run under cold water.

The skin would have curled a little. Using a paring knife or your fingers, peel the skin.

Cut off the stem and cut the tree tomatoes into quarters. Set aside.

How to Prepare the Rest of the Ingredients

Deseed the pomegranate.

Cut red radish into thin slices.

Cut the mini bell peppers in half. Remove the seeds and slice into thin matchsticks.

Peel or cut the skin off the kohlrabi. Using a mandoline, cut into large thin slices. Then using a large cookie cutter, cut out large circles.

How to Make White Wine Vinaigrette

In a small mixing bowl, add the olive oil and white wine vinegar.

Mix until well combined.

How To Assemble Tree Tomato Salad

This is an individually plated salad, so get 4 small plates. By serving this salad in smaller portions, you’re able to play around with your presentation a little more instead of just piling it in a heap for everyone to share.

Add the red radish, bell peppers, and snow pea sprouts in a medium-sized mixing bowl.

Add the dressing and season with salt and pepper to taste.

On each plate, add 1 ½ tbsp of balsamic glaze by just splattering it around. Flick your wrists and make a bit of a mess!

Then place 4-5 large round kohlrabi on top of the balsamic glaze per plate.

Divide the salad in the mixing bowl into 4 and place it as a heap on top of the kohlrabi.

Each plate is to then get 4 quarters of tree tomatoes and a sprinkle of pomegranate arils.

Add some fresh pepper to taste on each plate.

Serve.

How To Make This Tree Tomato Salad Perfectly [Expert Tips]

Peel tree tomatoes gently: The boiling-water method should only loosen the skin. Over-soaking will soften the flesh and cause the fruit to lose structure when plated.

Handle peeled fruit carefully: Once peeled, tree tomatoes bruise easily. Cut them with a sharp knife and avoid tossing them aggressively with other ingredients.

Slice kohlrabi paper-thin: Thick slices can taste woody. A mandoline gives the best texture and allows the kohlrabi to absorb dressing without dominating the salad.

Dry vegetables before dressing: Excess moisture from washed vegetables will dilute the dressing and mute flavours, especially in a no-cook salad like this.

Dress lightly, then adjust: Start with less dressing than you think you need. The balsamic glaze adds sweetness quickly, and it’s easier to add than remove.

Plate rather than bowl-toss: This salad shines when assembled directly on the plate, preserving texture contrast and visual impact.

Season at the very end: Salt too early and the vegetables will release water. Final seasoning keeps everything crisp.

Frequently Asked Questions

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