Tomato Salad

by

Tenina Holder

Posted September 17, 2019 (Last updated October 11, 2021)

Serves

6

Total Time

1hrs 40mins

Calories

154

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 tomatoes300 ghalved
  • Lemon icon
    Lemon1zest of
  • Lemon icon
    Lemon1juice of
  • Pine nuts icon
    Pine nuts60 gtoasted
  • Mozzarella cheese icon
    Mozzarella cheese100 gtorn
  • Maple syrup icon
    Maple syrup20 g
  • Sea salt icon
    Sea salt2 pinches
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Kale icon
    Kale80 g
  • Fresh parsley icon
    Fresh parsley60 g
  • Edible flowers icon
    Edible flowersas needed
  • Capers icon
    Capers2 tablespoons
    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. Blend - approx 4 sec, speed 5
  • 9. Arrange content of TM5 bowl in serving plate
  • 10. Arrange tomatoes in serving plate
  • 11. Top with fresh parsley, edible flowers, pine nuts, mozzarella cheese and capers
  • 12. Serve

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