Tomato salad with preserved lemon dressing

Cooking Salads Tomato salad with preserved lemon dressing

For refreshing cold side dish, try this tomato medley paired with fresh ricotta and dressed with a preserved lemon dressing.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Whisk oil, lemon juice, preserved lemon and sugar together in a large glass or ceramic bowl. Season with salt and pepper.
  2. Cut 1/2 the medley tomatoes in half. Thickly slice remaining medley tomatoes. Add to dressing in bowl. Toss to combine. Set aside for 1 hour to allow flavours to develop.
  3. Heat a chargrill pan over medium-high heat. Spray truss tomatoes with oil. Cook truss tomatoes for 4 to 5 minutes or until tender and skins are beginning to split.
  4. Add basil and chives to tomato mixture. Stir to combine. Place ricotta and truss tomatoes on a serving platter. Spoon over tomato mixture. Top with extra basil. Serve.

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1/4 cup extra virgin olive oil
2 tbsp lemon juice
2 tbsp finely chopped preserved lemon rind
1/2 tsp caster sugar
2 x 400g punnets tomato medley
200g cherry truss tomatoes, cut into small bunches
Olive oil cooking spray
2 tbsp finely chopped fresh basil leaves, plus extra leaves to serve
2 tbsp finely chopped fresh chives
400g wedge fresh ricotta, cut into wedges

Adv

Autors
Preparation time
1:20
Cooking time
5
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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