Exotic Tomato Salad with Rugani Beetroot Dressing

By Anine Strydom, Cultiv8
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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.

Rugani Beetroot and Zobo juice
Prep 0 mins
Cook 0 mins
Ready-in 0 mins

Ingredients

Part 1 BEETROOT VINIGARETTE
1 cup Rugani and Beetroot infused Zobo 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

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