Rainbow Tomato Salad Food

MARINATED TOMATO SALAD WITH HERBS

Steps:

• Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
• Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
• Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

SUMMER RAINBOW SALAD

Steps:

• Place the tomato, mango, avocado, bell pepper, blueberries, onion, and cilantro into a large bowl. Pour the lime juice and pineapple juice overtop. Stir gently until evenly combined. Serve immediately for the freshest taste.

ASIAN TOMATO SALAD

Steps:

• You can skip this step if you have very thin skinned tomatoes. Insert a fork into the caps of the tomatoes and plunge tomatoes in boiling water for 5-6 seconds, then immediately run cold water over them, and remove the skin.
• Core the tomatoes and slice them into thin wedges.
• Chop the onion finely.
• Make the dressing by combining the vinegar and honey.
• Arrange tomatoes on a plate, sprinkle with chopped onion, sprinkle with salt and drizzle over dressing.