Nothing tastes better than vine ripened tomato. So let them shine as an ingredient at your next BBQ or Summer get-together with this very easy Tuscan salad.
Ingredients:
5 large, well-ripened tomatoes
¾ packet washed baby
spinach (or rocket leaves)
50ml balsamic vinegar
1 tbs extra virgin olive oil
50g feta cheese
1 tsp raw sugar
¼ cup roasted pine nuts
small bunch fresh basil
Method:
Cover the base of a long (32cm x 22cm) shallow dish (approx 6cm deep) with the baby spinach.Thickly slice the tomatoes and lay them, overlapping, in rows on top of the spinach, starting from a short side and working down the length of the dish. Sprinkle sugar evenly over the tomatoes, then drizzle on vinegar and olive oil. Top with crumbled feta, basil leaves and pine nuts. Serve with crusty bread as an appetizer or as a side salad to any meal — great with barbecues!
- 5 large, well-ripened tomatoes
- ¾ packet washed baby
- spinach (or rocket leaves)
- 50ml balsamic vinegar
- 1 tbs extra virgin olive oil
- 50g feta cheese
- 1 tsp raw sugar
- ¼ cup roasted pine nuts
- small bunch fresh basil
- Cover the base of a long (32cm x 22cm) shallow dish (approx 6cm deep) with the baby spinach.Thickly slice the tomatoes and lay them, overlapping, in rows on top of the spinach, starting from a short side and working down the length of the dish. Sprinkle sugar evenly over the tomatoes, then drizzle on vinegar and olive oil. Top with crumbled feta, basil leaves and pine nuts.
- Serve with crusty bread as an appetizer or as a side salad to any meal — great with barbecues!
