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.