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Tomato salad with rosemary and honey vinaigrette

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Ingredients for 1 servings:

  • 300 g cocktail tomatoes
  • 1 shallot(s)
  • 1 spring onion(s)
  • 1 chili pepper(s), red, fresh, mild
  • 2 tbsp vinegar (honey-balsamic vinegar)
  • 2 tbsp oil (rosemary oil)
  • 2 tbsp olive oil
  • n. B. Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Total time approx. 30 minutes

Halve the tomatoes, finely dice the shallot and chili pepper, and finely slice the spring onion. Place everything in a bowl and toss with the vinegar and oil. Season with salt and pepper if desired. The tomato salad tastes best when let it sit for a while.

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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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