Trio of tomato salad

We love eating salads and often try out new combinations. Especially on a Sunday, our regular family braai day. With Heritage Day just around the corner, and Braai Day looming, why not give this a try? Perhaps give it a South African tweak with the addition of one or two local ingredients. We all know “local is lekker”!

As well as making an awesome salad, bear in mind it can be tweaked. Why not serve it as a salad platter with bright, beautiful ingredients layed out separately? Change your cutting technique, and instead of dicing, rather slice into wedges or strips and leave the smaller items whole. This works just as well! Drizzle the dressing over this or perhaps serve in a jug on the side.

What you need:

  • 2 Large, firm, ripe tomatoes, diced
  • 250g cherry tomatoes, halved
  • ¼ cup of marinated sun dried tomatoes (set the marinade aside for later use), chopped
  • 1 yellow pepper, diced
  • ¼ cup of peppadews, chopped
  • 100g pitted, green olives
  • 100g mature cheddar, diced
  • ¼ cup pumpkin seeds
  • 1 Tbsp fresh basil leaves, thinly sliced
  • 30ml marinade from the sundried tomatoes
  • 1 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • Seasoning of choice

Optional:

  • 2 Tbsp chutney
  • 100g sliced biltong (beef or venison)

What to do:

  • Combine the tomatoes (all three types), yellow pepper and peppadews and toss gently. Make the dressing by combing the sundried tomato marinade, red wine vinegar, olive oiland seasoning. Stir well. Pour over the salad and toss gently.
  • Garnish with green olives, cheddar, the pumpkin seeds and basil.
  • Remember, chutney makes a welcome addition to the dressing and gives it a proudly South African tang.
  • Sprinkle with biltong if you are keen
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