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Bursting colours and tastes, this vibrant tomato salad showcases beautiful & tasty tomatoes mingled with their flavourful friends. Serve with a roast for your family Easter dinner or on its own with crusty bread for light lunch.
1 small box tomatoes, whole, halved or quartered
1 small box Angel tomatoes
1 Red onion, thinly sliced, soaked in water for 5 minutes and squeezed out excess water
½ Cucumber, ribboned
A handful of Basil leaves
A handful of Purple Basil leaves
1 pot (125g) Massimo’s Cherry Bocconcini
3 tbsp Black olives, pitted and halved
Dressing
⅓ cup Extra Virgin Olive Oil
3 tbsp White Wine Vinegar
1 tsp Liquid honey
1 tbsp Oregano, leaves only chopped
Salt and pepper
Serve with crusty bread
1
In a large bowl, place all salad ingredients.
2
Make the dressing: in a jar or a bowl, combine all dressing ingredients. Mix well.
3
Toss salad with dressing and serve.
CategoryOlive Oils, Organic Extra Virgin Olive Oil, Extra Virgin Olive Oil, Salads, Avocado Oil with BasilDietVegetarian
Ingredients
1 small box tomatoes, whole, halved or quartered
1 small box Angel tomatoes
1 Red onion, thinly sliced, soaked in water for 5 minutes and squeezed out excess water
½ Cucumber, ribboned
A handful of Basil leaves
A handful of Purple Basil leaves
1 pot (125g) Massimo’s Cherry Bocconcini
3 tbsp Black olives, pitted and halved
Dressing
⅓ cup Extra Virgin Olive Oil
3 tbsp White Wine Vinegar
1 tsp Liquid honey
1 tbsp Oregano, leaves only chopped
Salt and pepper
Serve with crusty bread
Directions
1
In a large bowl, place all salad ingredients.
2
Make the dressing: in a jar or a bowl, combine all dressing ingredients. Mix well.
3
Toss salad with dressing and serve.
