Tomato Salad

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    147
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: https://tenina.com/recipes/heirloom-tomato-salad

recipe updated Oct 11, 2021

Ingredients

  • Cherry tomatoes icon
    Cherry tomatoes
    300 g
  • Lemon icon
    Lemon
    1
  • Lemon icon
    Lemon
    1
  • Pine nuts icon
    Pine nuts
    60 g
  • Mozzarella cheese icon
    Mozzarella cheese
    100 g
  • Maple syrup icon
    Maple syrup
    20 g
  • Sea salt icon
    Sea salt
    2 pinches
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Kale icon
    Kale
    80 g
  • Fresh parsley icon
    Fresh parsley
    60 g
  • Edible flowers icon
    Edible flowers
    as needed
  • Capers icon
    Capers
    2 tablespoons

Tools

  • kCook icon Oven
  • 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. 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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