Rainbow tomato salad

Rainbow tomato salad

TOTAL TIME 10 minutes | SERVES 4 | GLUTEN FREE | HEALTHY | LOW CALORIE | LOW SUGAR | VEGETARIAN

INGREDIENTS

• 900g mixed baby tomatoes, halved  
• 2 tbsp small fresh dill sprigs
• 2 tbsp small fresh basil leaves 
• ¼ cup red-veined sorrel or baby spinach leaves 
• 150g soft goat’s cheese 
• 1 garlic clove, minced  
• 2 tbsp lemon juice 
• 1 tbsp olive oil
• 2 tsp white vinegar 

METHOD

Combine tomatoes and herbs in a bowl. Crumble over goat’s cheese. 

Combine garlic, lemon juice, oil and vinegar in a screw-top jar; and shake well until combined. Drizzle dressing over salad; toss gently to combine.

TOP TIP: For a quick and easy snack, top slices of toasted baguette with this tomato salad to make shortcut bruschetta.

Print Recipe

Rainbow tomato salad

Serves: 4

Total Time: 10 minutes

Ingredients

• 900g mixed baby tomatoes, halved  
• 2 tbsp small fresh dill sprigs
• 2 tbsp small fresh basil leaves 
• ¼ cup red-veined sorrel or baby spinach leaves 
• 150g soft goat’s cheese 
• 1 garlic cloves, minced  
• 2 tbsp lemon juice 
• 1 tbsp olive oil
• 2 tsp white vinegar 

Instructions

1

Combine tomatoes and herbs in a bowl. Crumble over goat’s cheese. 

2

Combine garlic, lemon juice, oil and vinegar in a screw-top jar; and shake well until combined. Drizzle dressing over salad; toss gently to combine.

Made this rainbow tomato salad? Tag us @foodandhomesa #cookingwithFH on Instagram!

ALSO SEE: Chili con carne with avocado salad

Jezza-Rae Larsen

A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.