Heirloom tomato, basil and sheep’s yoghurt salad

Name: Heirloom tomato, basil and sheep’s yoghurt salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 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

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10m

Heirloom tomato, basil and sheep’s yoghurt salad

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This quick and easy summer salad is the perfect side dish to any beachside feast. Recipe by Craig Knudsen from Qualia Resort, Hamilton Island.

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

Method

1.

Whiz rye in a food processor to crumbs.
2.

Place tomatoes on a serving platter and drizzle over oil and vinegar. Season. Tear basil leaves over the tomatoes and dollop over the yoghurt. Scatter with rye crumbs to serve.

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