22 September, 2015
Tomato Salad
Tomato Salad
Serves: 4
Ingredients:
- 8 medium tomatoes
- Punnet cherry tomatoes
- 1 red onion
- 1/2 cup fresh mint
- 1 tablespoon extra virgin olive oil
- 2 teaspoons balsamic vinegar
Method:
- Slice the tomatoes into small wedges and halve the cherry tomatoes and place inside salad bowl
- Husk the onion halve and then slice in thin wedges, spread the onion evenly over the tomatoes
- Rip the mint roughly and sprinkle over the salad
- In a small jar mix the oil and vinegar, seal the lid and shake very well, pour evenly over the salad
- Use salad servers to lightly toss the salad until just combined.
Recipe Notes:
- This recipe is not freezer friendly
- Store covered in the fridge, to be consumed within 3 days but best served fresh
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.