Late Summer Salad of Asian Pears and Tomatoes


  • 1 small Asian pear, sliced thinly using a chef’s knife or and Benriner mandoline slicer
  • 2 small dry-farmed tomatoes, sliced thinly using a chef’s knife
  • Few rings of red onions, macerated in lemon juice
  • 8 leaves of tender lemon verbena leaves
  • Olive oil to taste
  • Lemon juice to taste
  • Kosher Salt and freshly ground black pepper to taste


On a chilled plate, place the ingredient to your liking.

Season and dress to taste.

Serve at once.

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