Tomato Mint Fennel and Pomegranate Balsamic Vinegar Salad ©

 

 

 

This is a really lovely salad and all credits go to D who made this lovely salad for us at Easter!

 

 

Easy

 

 

Preparation Time 15 mins

 

Serves 4 Persons

 

 

Ingredients

1/2 kilo of Cherry Tomatoes

Bunch of  fresh mint and fennel

2 tsp salt

Freshly ground black pepper

1 tsp Ekma or mild Mustard

3 tbs Pomegranate Balsamic Cream Vinegar

6 tbs Greek Virgin Olive oil

 

To Decorate :

Edible flowers, for example Nasturtiums

 

Method

1. Choose nice red ripe tomatoes. Keep them out of the fridge two days to fully mature.
2. Collect all your ingredients together before starting.
3. Wash tomatoes and herbs in salted water.
4. Make up dressing.
5. Mix all ingredients together.
6. Cover and leave to marinade in fridge for 1/2 an hour.
7. Decorate with flowers and serve.

 

This is what you are aiming for.

Gather all your ingredients together, before starting to cook.

Wash herbs in salted water.

Tomatoes should have a nice colour and be firm.

These are the ingredients for your vinaigrette.

Cut tomatoes in half long ways with a serrated knife.

Assemble in bowl.

Chop herbs with sharp knife.

Make up dressing. Tomatoes always need quite a lot of salt……

Mix.

Add Cream of Pomegranate Balsamic Vinegar.

Pour over dressing. Leave to marinade 1/2 hour in refrigerator if time allows.

Decorate with edible flowers and serve. Enjoy!