Tomato Salad

by

Tenina Holder

POSTED Tue, September 17, 2019

Serves

6

Total Time

50 MINS

Calories

147

Grow ‘em, buy ‘em, steal ‘em. Which ever way you get your tomatoes, this is a great way to eat ‘em! Cue the crusty bread!

recipe-image

    INGREDIENTS


  • Cherry tomatoes icon
    Cherry tomatoes

    300 g (about 20)halved

  • Lemon icon
    Lemon

    1 (about 58 g)zest of

  • Lemon icon
    Lemon

    1 (about 58 g)juice of

  • Pine nuts icon
    Pine nuts

    60 g (about ½ cup)toasted

  • Mozzarella cheese icon
    Mozzarella cheese

    100 g (about ¾)torn

  • Maple syrup icon
    Maple syrup

    20 g (about 2 ⅞ teaspoons)

  • Sea salt icon
    Sea salt

    1 dash (about 0.81 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Kale icon
    Kale

    4 cups (about 82.37 g)

  • Fresh parsley icon
    Fresh parsley

    1 cup (about 62.4 g)

  • Edible flowers icon
    Edible flowers

    as needed

  • Capers icon
    Capers

    2 tablespoons (about 17.4 g)

    METHOD


  • 1. Pre-heat oven - 160°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add cherry tomatoes to the baking sheet
  • 4. Drizzle with maple syrup, sea salt, lemon and extra virgin olive oil
  • 5. Roast until caramelized - 45 min, 150°C
  • 6. Cool onto cooling rack - 45 min
  • 7. Add kale and lemon to the TM5 bowl
  • 8. Fit TM5 bowl to TM5
  • 9. Blend - approx 4 sec, speed 5
  • 10. Arrange content of TM5 bowl in serving plate
  • 11. Arrange tomatoes in serving plate
  • 12. Top with fresh parsley, edible flowers, pine nuts, mozzarella cheese and capers
  • 13. Serve

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