You will love this salad with a perfectly cooked steak. Using a range of different coloured tomatoes creates striking interest. My favourites are the orange bomb tomatoes, as they taste like old fashioned tomatoes.


  • 500g cherry tomatoes

  • Salt and pepper

  • 2 handfuls basil, chopped

  • 2 tablespoons balsamic vinegar

  • 6 tablespoons olive oil

  • 1 garlic clove, finely chopped (optional)


  • 1.

    Cut tomatoes in half and add to a bowl. Sprinkle with salt and pepper and add basil and garlic. Pour in balsamic and olive oil and mix.

  • Tips:

  • 1.

    It is best if you can make it ahead of time and let it sit for a while to give the flavours time to blend.

  • 2.

    Should there be any leftovers, toss them with cooked pasta (hot or cold) and top with shavings of parmesan for a quick and tasty lunch. Make sure you use all of the delicious juices from the bowl to coat the pasta.

  • 3.

    The garlic gives it a tiny bit of heat, but leave it out if you prefer.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 211kj
  • Fat Total 20g
  • Saturated Fat 2g
  • Protein 1g
  • Carbohydrate 6g
  • Sugar 4g
  • Sodium 371mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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