Tomato salad with olive pesto

Tomato salad with olive pesto

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  • 8
  • Easy
  • wheat and gluten free
  • 40 minutes
  • 10 minutes
  • Ken Forrester Grenache
  • Buy Ingredients Here

“This salad stars a variety of tomatoes and will brighten up your festive table.” – Phillippa Cheifitz


  • 400 g large firm ripe Roma tomatoes
  • 2 large sweet red peppers, seeded
  • 400 g whole cherry tomatoes
  • 240 g Woolworths sundried tomato quarters
  • 150 g Woolworths bocconcini mozzarella, strained and halved (optional)
  • basil, for sprinkling
  • Italian parsley, for sprinkling
  • olive oil, for drizzling
  • For the green olive pesto:
  • 30 g walnuts
  • 230 g Woolworths whole Nocellara di Castelvetrano olives in brine
  • 2 cloves garlic, smashed
  • 25 g basil, rinsed and well-dried
  • 25 g talian parsley, rinsed and well-dried
  • 1⁄3 – ¾ cup olive oil
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Halve the Roma tomatoes lengthways. Thickly slice the peppers. Turn the fresh tomatoes and peppers onto a platter. Spoon over the sundried tomatoes with their vinaigrette. Add the cheese if using. Sprinkle with herbs, drizzle with olive oil and serve with the pesto.

2. To make the pesto, roast the walnuts at 160°C for about 10 minutes. Drain the olives, leaving 120 g. Pat dry, smash and remove the stones. Place in a food processor with the garlic, herbs and walnuts. Process together. Gradually add the olive oil. If it seems too thick, add more olive oil. Season to taste.

Find more Christmas recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Sophia-Maria Eygelaar

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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