Rainbow Tomato Salad

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

In a large bowl, place all salad ingredients.

Make the dressing: in a jar or a bowl, combine all dressing ingredients. Mix well.

Toss salad with dressing and serve.

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Rainbow Tomato Salad