Tomato SaladMike Reid
This recipe is brought to you with the help from our friends at Velisha Farms
- 800g Doncaster & black Russians Tomatoes, chopped
- ½ Red Onion, thinly sliced
- 1 Tbsp vinaigrette
- 1 Lemon, zest
- 10g Wild Rocket
- 200ml Early harvest Olive oil
- 3 Tbsp Cherry blossom Vinegar
- 2 Tsp Dijon Mustard
- 1 Tsp Garlic, chopped
- 1 Tsp Honey
- Mix all ingredients together and whisk well to combine
- Chop tomatoes into wedges. Mix with onions and dressing and place in a bowl
- Top with lightly dressed rocket and grated lemon zest
Our friends at Wine Selectors suggest pairing this dish with a Fiano.
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