Tomato Rainbow Salad

Hi Friends!

Just wanted to share this quick post on this beautiful Saturday for my Tomato Rainbow Salad! I've pretty much been eating tomatoes by the pound every single day this summer because they are so fresh and juicy!

I particularly love this tomato salad recipe because it is SO simple and can be whipped together in just minutes. It's perfect if you're preparing a picnic outside, which is a must this weekend as we are quickly approaching the end of summer! Of course, this salad is also a go-to if you are just really hungry and not in the right mindset to prep a huge meal! I find this tomato salad so light, flavourful and refreshing! It's made with an array of fresh and juicy summer tomatoes with basil, evoo, cracked pepper, salt flakes, and sesame. My favourite way to serve this salad is with a freshly baked baguette. Honestly it's a match made in heaven! I'm going to leave it at that because I've got plenty to do this Saturday! Tomorrow I'm leaving for vacation to Berlin, so will be spending less time here on the blog next week. But I promise many more delicious recipes to come when I'm back! I'm really looking forward to this trip to explore the city, its history, and of course enjoying its vibrant plant-based community! I also predict a couple picnic lunches of this Tomato Rainbow Salad in my future. Now, I've got to start packing, but first thing's first - time to feast on this beautiful tomato rainbow salad! Hope you’re having a very lovely Saturday!

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Tomato Rainbow Salad

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Serves: 2-4| Prep Time: 10 minutes | Cook Time: 0 mins

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Ingredients:

• 400g (2 punnets) red, orange, yellow and maroon cherry tomatoes

• 2 orange beefsteak tomatoes

• 2 red beefsteak tomatoes

• 1 tbsp extra virgin olive oil, plus more if desired

• 10-12 fresh basil leaves

• cracked pepper, to sprinkle

• salt flakes, to sprinkle

• sesame seeds, to sprinkle

• 1 freshly baked baguettes

Directions:

1. Thinly slice beefsteak tomatoes and cut cherry tomatoes in half. Decorate cut tomatoes onto a plate.

2. Drizzle with extra virgin olive oil, and top with fresh basil leaves. Sprinkle salad with cracked pepper, salt flakes, and sesame seeds. Serve with freshly baked baguette.

Approvals:

Allergies:

VEGAN - VEGETARIAN - DAIRY-FREE - SOY-FREE - NUT-FREE - RAW

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