Best Tomato Salad

Bursting with classic flavours, this rainbow tomato salad showcases beautiful & tasty tomatoes mingled with their favourite friends. Served with a roast for your family Easter dinner or on its own with crusty bread for light lunch, this margherita salad will quickly become a summer favourite.

Prep Time: 10 minutes Cook Time: N/A Serves: 4-6


  • 1 box Beekist Chef’s Selection tomatoes, whole, halved or quartered
  • 1 box Beekist Angel or Jellybean tomatoes
  • 1 Red onion, thinly sliced, soaked in water for 5 minutes and squeezed out excess water
  • ½ Cucumber, ribboned
  • A handful Superb Herb Basil, leaves
  • A handful Superb Herb Purple Basil, leaves
  • 1 pot (125g) Massimo’s Cherry Bocconcini
  • 3 tbsp Black olives, pitted and halved
  • 1/3 cup Olivado Extra Virgin Olive Oil
  • 3 tbsp DYC White Wine Vinegar
  • 1 tsp Liquid honey
  • 1 tbsp Superb Herb Oregano, leaves only chopped
  • Salt & black pepper
Serve with:
  • Crusty Bread


  1.  In a large bowl, place all tomato salad ingredients.
  2. Make the dressing: in a jar or a bowl, combine all dressing ingredients. Mix well.
  3. Toss salad with dressing and serve.

For more tomato recipe inspiration, try this delicious tomato & goat cheese tarte tatin.

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