Name: Tomato Medley Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

Ingredients

Units Scale

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

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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