- 1 tub of Taverna Finest salad cheese in cubes or
150 g Taverna Finest salad cheese in block
- 400 g San Marzano tomatoes
- Sea salt and coarsely ground pepper
- 1 red onion
- 100 g small black olives in oil
- 60 g pine nuts
- Fresh basil leaves
For the dressing:
- 3 tbsp oil from the olives
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 clove of garlic, crushed
Herby tomato salad with salad cheese
Here’s an easy recipe for the classic Mediterranean tomato salad, with a little kick of seasoning such as mustard, onions and peppers. This tomato salad can be served with grilled lamb or as a fresh, aromatic feature in a vegetarian menu
Rinse the tomatoes, and cut each tomato into three thick slices.
Turn the tomatoes in salt and pepper.
Cut the red onion into thin wedges and turn together with the tomatoes, salad cheese and the olives.
Beat the ingredients for the dressing and pour over the salad.
Toast the pine nuts in a dry frying pan until they are golden brown.
Keep an eye on them as they will suddenly start to brown quickly.
Sprinkle the pine nuts over the salad and garnish with plenty of fresh basil.
Try to make the tomato salad using tomatoes in different shapes, sizes and colours. It looks beautiful and gives the salad an interesting taste.