Tomato and raspberry salad

Celebrate the flavours of summer with this vibrant tomato and raspberry salad.

Place the tomato, parsley and mint on a large serving platter. Sprinkle with the raspberry.
Combine the lemon juice and oil in a small bowl. Season. Drizzle the salad with the lemon dressing and sprinkle with lemon rind to serve.

Source

2 x 250g punnets cherry tomatoes, halved

2/3 cup flat-leaf parsley leaves

2/3 cup fresh mint leaves

1 small red onion, cut into thin wedges

125g raspberries, torn

2 tbsp lemon juice

2 tbsp extra virgin olive oil

1 tsp grated lemon rind

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