Marinated sundried tomato salad
Just because you need to leave it to marinate overnight - don't miss out on this simply fantastic mix of summer flavours! Try it! It goes well with some goats cheese and garlic flat bread. It's even good tossed with some leftover pasta.
Ingredients
Serves: 6
- Part one
- 1 (80g) jar sundried tomatoes (not in oil)
- 80g (large bunch) of fresh basil, chopped
- 2 cloves garlic, minced or pressed
- 200ml olive oil
- 125ml balsamic vinegar
- Part Two
- 1 (500g) punnet cherry tomatoes, sliced in half
- 100g toasted pine nuts
- 1 bunch spring onions, chopped
Method
Prep:1day ›
Ready in:1day
- Part one: Soak sundried tomatoes in cold water until soft. Drain excess water and cut roughly. Mix together with basil, garlic, olive oil and balsamic vinegar. Cover with cling film and refrigerate for 24 hours.
- The next day: Toss the sliced cherry tomatoes, spring onions and pine nuts with the marinated tomatoes. Mix well and serve.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (3)
Absolutely delicious! Served it to friends at a picnic who both wanted the recipe! - 18 Sep 2011
Very nice. It really does go well with goat cheese. Mmmm.... - 24 Jan 2016
This was very delicious. I used leftovers as a topping for bruschetta. It went well with goat cheese and it was to-die-for with avocado. Thank you for the recipe. - 24 Jan 2016 (Review from Allrecipes AU | NZ)