Rainbow Tomato Salad
YIELD
~500-600ML
PREP TIME
00:10
COOKING TIME
00:10
INGREDIENTS
- 1 box tomatoes, whole, halved or quartered
- 1 box cherry tomatoes
- 1 Red onion, thinly sliced, soaked in water for 5 minutes and squeezed out excess water
- ½ Cucumber, ribboned
- A handful Basil, leaves
- A handful Purple Basil, leaves
- 1 pot (125g) Massimo's Cherry Bocconcini
- 3 tbsp Black olives, pitted and halved
- ⅓ cup Extra Virgin Olive Oil
- 3 tbsp White Wine Vinegar
- 1 tsp Liquid honey
- 1 tbsp Oregano, leaves only chopped
- Salt & black pepper
- Crusty Bread
METHOD
- 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.
