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Balsamic rainbow tomato salad

I love mixed red, yellow and orange baby tomatoes in salads, they look so pretty! This Balsamic rainbow tomato salad can be tossed together in just 5 minutes. You can use a small red onion or shallot instead of spring onions, if you  prefer and leave out the garlic if you’re not keen on it. Also, the amount of honey you mix in the dressing should depend on the sweetness of the honey and the quality of the balsamic vinegar you’re using. Serve it as side dish with Sunday roast, grilled/barbecued meat/fish or at a party.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g mixed baby tomatoes
  • 1 bunch spring onion
  • 2 Tbsp chopped parsley or basil leaves
  • For the vinaigrette:
  • 2 Tbsp Balsamic vinegar
  • 4 Tbsp Olive oil
  • 1 clove of garlic minced (optional)
  • 1 or 2 tsp honey depending on the sweetness
  • Pinch of salt
  • Freshly ground pepper
  • Squeeze of lemon juice

Method
 

  1. Rinse the tomatoes then scatter them into a large serving bowl.
  2. Thinly slice the onion, add these to the bowl.
  3. Mix the vinaigrette. Taste and adjust it to your liking. Pour it over the tomatoes.
  4. If you have tome rest for at least 15 minutes for the flavours to absorb.
  5. Add the chopped fresh herbs just before serving.