Tomato salad with balsamic dressing

By admin
04 January 2012

Use various types of cherry tomatoes. The yellow ones add extra colour.

Serves 4

Preparation time: 10 min


250 g yellow cherry tomatoes

250 g red cherry tomatoes

12 black olives, seeded

30 ml (2 T) caper berries

100 g goat’s milk cheese, sliced

500 ml (2 c) rocket leaves


2 cloves garlic, finely chopped

25 ml (5 t) olive oil

60 ml (¼ c) balsamic vinegar

5 ml (1 t) Dijon mustard

10 ml (2 t) soft brown sugar

salt and freshly ground black pepper


Arrange the ingredients on a platter.


Mix the dressing ingredients and drizzle a little over the salad. Pour the remaining dressing into a container and serve with the salad.


Use tomatoes with a deep red colour, an indication they are ripe.

Store tomatoes at room temperature because they’ll taste much better than cold tomatoes.

Stir a teaspoon of sugar into tomato stews or homemade tomato sauce to balance the acidic flavour.

Tomatoes, especially cooked and canned, are rich in lycopene, an antioxidant that provides the deep red colour and is especially good in cancer prevention.

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