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Tomato Medley Salad

  • Total Time: 10 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


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


  1. Combine tomatoes, cucumber, mint, olives and red onion in a serving platter.
  2. Mix the oil, honey, lemon juice and salt to make a simple (but tasty) dressing.


  • 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