Tomato salad with olive pesto

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

Ingredients

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