Tomato Salad


Tenina Holder

Posted September 17, 2019 (Last updated October 11, 2021)



Total Time

1hrs 40mins



Grow ‘em, buy ‘em, steal ‘em. Which ever way you get your tomatoes, this is a great way to eat ‘em! Cue the crusty bread!


  • Cherry tomatoes icon
    Cherry tomatoes300 ghalved
  • Lemon icon
    Lemon1zest of
  • Lemon icon
    Lemon1juice of
  • Pine nuts icon
    Pine nuts60 gtoasted
  • Mozzarella cheese icon
    Mozzarella cheese100 gtorn
  • Maple syrup icon
    Maple syrup20 g
  • Sea salt icon
    Sea salt2 pinches
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Kale icon
    Kale80 g
  • Fresh parsley icon
    Fresh parsley60 g
  • Edible flowers icon
    Edible flowersas needed
  • Capers icon
    Capers2 tablespoons

  • 1. Pre-heat oven - 160°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add cherry tomatoes to the baking sheet
  • 4. Drizzle with maple syrup, sea salt, lemon and extra virgin olive oil
  • 5. Roast until caramelized - 45 min, 150°C
  • 6. Cool onto cooling rack - 45 min
  • 7. Add kale and lemon to the TM5 bowl
  • 8. Blend - approx 4 sec, speed 5
  • 9. Arrange content of TM5 bowl in serving plate
  • 10. Arrange tomatoes in serving plate
  • 11. Top with fresh parsley, edible flowers, pine nuts, mozzarella cheese and capers
  • 12. Serve

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