Tomato Salad

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

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!

Inspired by:

recipe updated Sep 16, 2019


  • Cherry tomatoes icon
    Cherry tomatoes
    300g (about 1½ cups)
  • Lemon icon
    1 (58g)
  • Lemon icon
    1 (58g)
  • Pine nuts icon
    Pine nuts
    60g (about ½ cup)
  • Mozzarella cheese icon
    Mozzarella cheese
    100g (about ¾)
  • Maple syrup icon
    Maple syrup
    14ml (2¾ tsp)
  • Sea salt icon
    Sea salt
    2 pinches
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Kale icon
    4 cups (82g)
  • Fresh parsley icon
    Fresh parsley
    1 cup (about 62g)
  • Edible flowers icon
    Edible flowers
    as needed
  • Capers icon
    2 tbsp (about 17g)


  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Tm5 bowl
  • kCook icon Serving plate

Step preview

  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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