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
3tbspBlack olives, pitted and halved
⅓ cup Extra Virgin Olive Oil
3tbspWhite Wine Vinegar
1tbspOregano, 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.