Rainbow tomato salad
TOTAL TIME 10 minutes | SERVES 4 | GLUTEN FREE | HEALTHY | LOW CALORIE | LOW SUGAR | VEGETARIAN
INGREDIENTS
- 900g mixed baby tomatoes, halved
- 2 tbsp small fresh dill sprigs
- 2 tbsp small fresh basil leaves
- ¼ cup red-veined sorrel or baby spinach leaves
- 150g soft goat’s cheese
- 1 garlic clove, minced
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 2 tsp white vinegar
METHOD
Combine tomatoes and herbs in a bowl. Crumble over goat’s cheese.
Combine garlic, lemon juice, oil and vinegar in a screw-top jar; and shake well until combined. Drizzle dressing over salad; toss gently to combine.
TOP TIP: For a quick and easy snack, top slices of toasted baguette with this tomato salad to make shortcut bruschetta.
Combine tomatoes and herbs in a bowl. Crumble over goat’s cheese. Combine garlic, lemon juice, oil and vinegar in a screw-top jar; and shake well until combined. Drizzle dressing over salad; toss gently to combine.Rainbow tomato salad
Ingredients
Instructions
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