Tomato Medley Salad - Healthy Recipes by Lyndi Cohen
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Cooking tools:
- Serving platter
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
Ingredients
- 400 g heirloom tomatoes (‘tomato medley’), sliced
- 2 Lebanese cucumbers, diced
- 1/2 cup mint
- 200 g kalamata olives, pitted
- 1/4 red onion, finely sliced
- 1/4 cup extra virgin olive oil
- 1/2 lemon, juiced
- 2 tbsp honey
- 1 salt
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