Exotic Tomato Salad with Rugani Beetroot Dressing

By Anine Strydom, Cultiv8
.

This fresh salad is a tangy summer refresher with lots nutrients that get released through the tomatoes, beetroot, zobo and herbs. Adding in some Mediterranean flavours, this dish is a lovely addition to a summer lunch.

Prep 0 mins
Cook 0 mins
Ready-in 0 mins

Ingredients

Part 1 BEETROOT VINIGARETTE
1 cup Rugani 100% Zobo Infused Beetroot Juice
1 cup olive oil
Salt and pepper to taste
1/3 cup balsamic vinegar
1 tsp garlic,crushed
Part 2
4 Punnets of mixed tomatoes
2 spring onions, cut
½ punnet of basil, mint, coriander and Italian parsley chopped
Pomegranate rubies
Salt and pepper to taste

Instructions

Part 1
  1. Combine all ingredients in a bowl and stir well.
  2. Can keep in the fridge for up to 5 days
Part 2
  1. Slice tomatoes in half, chop all herbs and toss through tomatoes
  2. Cut spring onions and scatter onions and pomegranate rubies over tomatoes
  3. Drizzle with beetroot vinaigrette before serving

Share this Recipe