Three Tomato and Herb Salad
Serves: 4
Ready in: Under 15 Mins
Cost Cutting Eco Friendly Gluten Free Quick Make
Ingredients:
2 large beef tomatoes175g cherry tomatoes
100g sun-dried tomatoes in oil
1 x 20g pack flat leaf parsley
25g fresh basil leaves
1 red onion, finely sliced
3 tbsp olive oil
2 tbsp balsamic vinegar
pinch of sugar
salt and freshly ground black pepper
1 x 125g vegetarian mozzarella
method:
- Remove the core from the large tomatoes, then roughly chop the flesh into bite-sized pieces. Place in a large serving dish. Halve the cherry tomatoes; quarter the sun-dried tomatoes then add both to the bowl.
- Roughly chop the parsley and half of the basil leaves and scatter over the tomatoes along with the red onion.
- Finely chop the remaining basil and place in a small bowl. Add the oil, vinegar and sugar and whisk with a fork to make a dressing. Season to taste. Drizzle the herb dressing over the tomato mixture and toss well to mix.
- Tear the mozzarella into pieces and scatter it over the tomato and herb salad. Serve straight away with crusty bread.
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