Rainbow Tomato Salad
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving platter
Ingredients
- 4 large gourmet tomatoes, quartered
- 1 large punnet of mixed cherry tomatoes
- 1 Red onion thinly sliced, soaked in water for 5 minutes and squeezed out excess water
- ½ cucumber
- Fresh basil leaves
- 125 g cherry Bocconcini
- ⅓ cup extra virgin olive oil
- 3 tbsp white wine vinegar
- 1 tsp honey
- Salt
- pepper
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