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Cherry tomato and blueberry salad

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Ingredients for 4 servings:

  • 300 g cherry tomatoes
  • 100 g blueberries
  • 1 small onion(s)
  • ½ head of iceberg lettuce
  • 2 tbsp balsamic vinegar
  • 2 tbsp rapeseed oil
  • 1 tsp mustard
  • some salt and pepper
  • some feta cheese, diced or some mozzarella balls
  • e.g. oregano

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

First, wash and halve the cherry tomatoes, then peel the onions and slice them into thin rings. Wash the iceberg lettuce and place 2-3 leaves per serving in a bowl or on a plate as a base. Arrange the tomatoes, blueberries, and onion rings on top. Then, to make the dressing, mix the balsamic vinegar, rapeseed oil, and mustard well, season with salt and pepper, and drizzle over the salad. Garnish with some oregano and cheese, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Cherry tomato and blueberry salad