Heirloom tomato, basil and sheep's yoghurt salad
Heirloom tomato, basil and sheep's yoghurt salad
Craig Knudsen's vibrant heirloom tomato salad is given a twist with rye breadcrumbs and yoghurt.
Ingredients (6)
- 3 slices rye bread, toasted
- 500g mixed heirloom tomatoes, chopped
- 100ml extra virgin olive oil
- 1/4 cup (60ml) red wine vinegar
- 1 cup basil leaves
- 250g sheep’s milk yoghurt
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Whiz rye in a food processor to crumbs.
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2.Place tomatoes on a serving platter and drizzle over oil and vinegar. Season.
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3.Tear basil leaves over the tomatoes and dollop over the yoghurt.
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4.Scatter with rye crumbs to serve.
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