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🍽️ Crunchy Tomato and Herb Salad

206 kcal · 30 min · 4 servings

Ingredients

• 150 g wild herbs e.g. ground ivy, goosefoot, comfrey, garlic mustard (optional with flowers)
• 2 oxheart tomatoes
• 2 yellow tomatoes
• 2 green tomatoes
• 4 tbsp white balsamic vinegar
• 2 tbsp elderflower syrup
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• organic rose petals (for garnishing)

Instructions

1. 1. Rinse the herbs under cold running water.
2. 2. Remove any wilted or brown leaves.
3. 3. Gently pat the herbs dry with a kitchen towel.
4. 4. Pluck the leaves from the stems.
5. 5. Wash the tomatoes thoroughly.
6. 6. Cut out the hard stem ends at the top.
7. 7. Slice the flesh into thick rounds.
8. 8. Place the tomato pieces on a plate.
9. 9. Pour the vinegar into a small bowl.
10. 10. Add the syrup.
11. 11. Add the oil.
12. 12. Sprinkle in the salt.
13. 13. Grind some pepper into it.
14. 14. Whisk the ingredients for the dressing vigorously.
15. 15. Taste the dressing.
16. 16. Adjust the seasoning if necessary.
17. 17. Gently fold the tomato pieces into the dressing.
18. 18. Mix the herbs into the tomatoes.
19. 19. Serve the salad on plates.
20. 20. Garnish it with edible rose petals.
21. 21. Enjoy the salad as a side dish to grilled meat.

Nutrition per serving

• kcal: 206
• Protein: 3 g · Fett/Fat: 16 g · Carbs: 13 g