Recipe bucket

Heritage Tomato Salad


Serves 4
4 vine ripened tomatoes, cut into wedges
4 small green tomatoes cut into slices
110g (4 oz) cherry vine ripened tomatoes
110g (4 oz) baby plum tomatoes, halved
110g (4 oz) yellow cherry tomatoes, halved
(For this part of the recipe you could use 600g mixed, coloured and shaped tomatoes)
1 avocado peeled and sliced, cut into ½ cm slices lengthways (optional)
55g black olives, stoned
A handful of torn basil leaves (or 1tsp dried oregano)
A handful of chives, finely chopped
Sea salt and black pepper

For the Dressing:
3 tbsp olive oil
1tbsp red wine vinegar
½ tbsp Dijon mustard
½ tbsp soft brown sugar
1 garlic clove, peeled and crushed
Sea salt and black pepper

If desired this salad is also good with the addition of fresh peaches and red onion very thinly sliced


Place the tomatoes, avocado, and olives in a bowl, add the herbs and season with some sea salt and black pepper, combine gently. To make the dressing mix together the vinegar, sugar and mustard, add some sea salt and freshly ground black pepper and mix well, then whisk in the oil.
Pour the dressing over the salad a few minutes before you serve the salad, so the flavours infuse into the tomato salad.
*Note that 1 tbsp = 15ml