
Tomatoes and fruit are two of summer staples, and they combine nicely in this recipe to make a wonderfully refreshing salad
Tomato Salad with Fruit, Flower & Mozzarella
- 1 pint multi-colored cherry tomatoes
- 3 nectarines
- 2 avocados
- 1/2 cup Raspberries
- 2 or 3 balls Fresh Mozzarella
- 1 bunch Purple Basil
- Arugula leaves to taste
- 1 tbsp toasted seasame seeds
- few dill sprigs
- 1 tbsp pumpkin seeds
- 1 Handfull of Edible Flowers
For the Vinaigrette
- 1 Lg Lemon
- 6 tbsp Oliviers & Co Olive & Basil Oil
- 1 tbsp Grated Ginger
- 1 pinch Cumin
- Salt & Pepper to taste
Instructions:
Wash the tomatoes and the nectarines. Peel and slice the avocados. Divide the whole or halved tomatoes into 6 plates. Add the avocados, nectarines cut into quarters, the raspberries, the mozzarella cut into 2 or 3 pieces, the seeds and the herbs.
Place all the vinaigrette ingredients into a jar, close it, shake and pour over the salad.
Add the flowers last as they’re more fragile, and serve.
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