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Tomato Medley Salad
- Total Time: 10 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
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- 400 g heirloom tomatoes (‘tomato medley’), sliced
- 2 Lebanese cucumbers, diced
- 1/2 cup mint
- 200 g kalamata olives, pitted
- 1/4 red onion, finely sliced
- 1/4 cup extra virgin olive oil
- 1/2 lemon, juiced
- 2 tbsp honey
- 1 salt
Instructions
- Combine tomatoes, cucumber, mint, olives and red onion in a serving platter.
- Mix the oil, honey, lemon juice and salt to make a simple (but tasty) dressing.
Notes
- You can also add a big wedge of feta or a tin of chickpeas. Swap mint for basil or parsley if you want.
- If you eat nuts or seeds, add in your favourite option here.
- This is a really good base recipe, and allows you to play around with it. For example: add 100 (3.5oz) of feta, sourdough crouton or seeds from half pomegranate.
- Use maple syrup instead of honey to make this recipe vegan.
- Prep Time: 10 mins
