Vegan recipe

Tomato salad with herbs and Luya

Tableware
Oven
Time to cook
20 Min.

Recipe from Luya

Tomatoes are actually a sign of summer in Switzerland, yet nowadays tasteless tomatoes are available throughout the year. With our summer salad we want to celebrate sun-ripened, aromatic tomatoes in all shapes and colours. Together with the mixed herbs and Luya Bio-Chunks, this makes a light and fresh summer meal. This is how summer should taste!

Ingredients

Serves 2


400g ripe tomatoes (preferably colourful)
30g mixed herbs (e.g. basil, parsley, chives, chervil)
175g Luya Bio-Chunks Garden Herbs

Vinaigrette

1 small shallot
2 tbsp white balsamic vinegar
1 tbsp red balsamic vinegar
1 large very ripe tomato
100 ml olive oil
1 garlic clove
basil

Preparation

1. Vinaigrette

Finely dice the shallot, cover with the vinegar and leave to stand for 10 minutes

Quarter the tomato and grate using a hash brown or large-holed grater (without the skin if possible) and add to the shallots after softening. Add the olive oil

Roughly pluck the basil leaves, crush the clove of garlic and add it to the vinaigrette without the skin

Leave to stand for 10 minutes and remove the clove of garlic, then add salt and pepper to taste

2. Tomato salad

Diceor slice the tomatoes and wash the herbs, pluck them and set them to one side

Roast the Luya Bio-Chunks Garden Herbs at 180 °C (Gas Mark 4) for 8 minutes in a pre-heated oven, turning them after 4 minutes

Arrange the tomatoes and drizzle generously with oil. Add the Luya to the tomatoes and drizzle once again with a bit of vinaigrette. Marinate the mixed herbs with the remaining vinaigrette and sprinkle them loosely over the dish

Bio-Chunks

Garden Herbs

  • Salads
  • Curries
  • Stir-fries
  • much more