This salad is great served with flatbread but you can also use it as a pasta sauce or on a pizza base.
1 person made this
80g sundried tomatoes (not in oil)
1 bunch fresh basil, chopped
2 cloves garlic, minced or pressed
200ml olive oil
125ml balsamic vinegar
500g cherry tomatoes, sliced in half
100g toasted pine nuts
1 bunch spring onions, chopped
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Directions Preparation:20min › Extra time:1day marinating › Ready in:1day20min
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 plastic wrap and refrigerate for 24 hours.
Part two - The next day: Toss the sliced cherry tomatoes, spring onions and pine nuts with the marinated tomatoes. Mix well and serve.