Rainbow Tomato Salad

Chef: A Better Choice

Course: Snack, Lunch

Servings: 4

For the salad
4 large gourmet tomatoes, quartered
1 large punnet of mixed cherry tomatoes
1 red onion thinly sliced, soaked in water for 5 minutes and squeezed out excess water
½ cucumber
Fresh basil leaves
125g bocconcini

For the dressing
⅓ cup extra virgin olive oil
3 tbsp white wine vinegar
1 tsp honey
Salt and pepper

In a large bowl, place all of the salad ingredients.
In a jar or a small bowl, combine all dressing ingredients. Mix or shake well.
Toss salad with dressing and serve.

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