Merinda Tomato Salad with Nasturtium Flowers and Strawberry Vinegar Dressing
- 2 - 3 people Feeds
- 5m Prep time
- 0m Cook time
Description
Marinada tomatoes have such an intense, saline tomato flavour and a firm, almost crunchy texture, making them very satisfying to eat! They are best eaten raw, and we like to serve them in a salad with peppery Nasturtium flowers and a creamy buffalo Mozzarella on the side.
- 700g Merinda tomatoes
- 1 buffalo mozzarella
- 2 tablespoons strawberry or quince vinegar
- 2 tablespoons extra virgin olive oil
- Nasturtium flowers
- Basil leaves
- Combine the strawberry vinegar and olive oil with some salt and pepper in a clean lidded jar or bowl and shake or whisk to combine.
- Slice the tomatoes and arrange on a plate with the basil leaves and Nasturtium flowers. Pour the dressing over the top and serve the mozzarella on the side.