Bursting with colours and flavours, this vibrant tomato salad showcases beautiful Beekist tomatoes mingled with their tasty friends. Serve with a roast for your family Easter dinner or on its own with crusty bread for a light lunch.
Prep time: 10 minutes
|2 boxes||Beekist Tasty Mix or Chef's Selection tomatoes, whole, halved or quartered|
|1||red onion, thinly sliced, soaked in water for 5 minutes and squeezed out excess water|
|A handful||Superb Herb Basil, leaves|
|A handful||Superb Herb Purple Basil, leaves|
|1 pot (125g)||bocconcini, halved or quartered|
|or 1 pot (100g)||feta, cubed|
|3 Tbsp||Spanish black olives, halved|
|⅓ cup||Olivado Extra Virgin Olive Oil|
|3 tbsp||DYC White Wine Vinegar|
|1 tsp||liquid honey|
|1 Tbsp||Superb Herb Oregano, leaves only, chopped|
|To taste||Salt and black pepper|
|Crusty bread, to serve|
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- 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.