Merinda Tomato Salad with Nasturtium Flowers and Strawberry Vinegar Dressing
Rated 5.0 stars by 1 users
Author:
Drogo
Servings
2-3
Prep Time
5 minutes
Cook Time
0 minutes
Marinada tomatoes have such an intense, saline tomato flavour and a firm, almost crunchy texture, making them very satisfying to eat! They are best eaten raw, and we like to serve them in a salad with peppery Nasturtium flowers and a creamy buffalo Mozzarella on the side.
Ingredients
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700g Merinda tomatoes
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1 buffalo mozzarella
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2 tablespoons strawberry or quince vinegar
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2 tablespoons extra virgin olive oil
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Nasturtium flowers
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Basil leaves
Directions
Combine the strawberry vinegar and olive oil with some salt and pepper in a clean lidded jar or bowl and shake or whisk to combine.
Slice the tomatoes and arrange on a plate with the basil leaves and Nasturtium flowers. Pour the dressing over the top and serve the mozzarella on the side.
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