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Heirloom Tomato Salad Recipe

Heirloom Tomato Salad

Preparation time
20 minutes
Cooking time
12 minutes


  • 2 garlic cloves, crushed
  • 2 eschallots, finely chopped
  • 2 tbsp sherry vinegar
  • 2 tbsp olive oil


  • 6 mixed heirloom tomatoes, thinly sliced
  • 12 heirloom cherry tomatoes, halved
  • 3 watermelon radishes, thinly sliced
  • ½ cup (75g) edamame, blanched, peeled
  • Micro basil leaves, to garnish

Yoghurt Flatbreads:

  • 1 cup full fat Greek yoghurt
  • 1 cup plain flour, extra to dust
  • 2 tsp baking powder
  • 5g sea salt
  • 40mls olive oil


  1. Flat Bread: Place yoghurt and salt in a large mixing bowl, sift in the flour, baking powder and salt.  Mix with a wooden spoon until it comes together.  Cover and allow to rest for 20 minutes.  Divide the dough into 6 even pieces and roll into balls.  Lightly flour a work surface, roll out each ball of dough to approximately 10-12cm. 
  2. Heat a chargrill or frying pan over medium-high heat. Cook for 3 minutes, turning once, or until golden and charred.
  3. Dressing: whisk all ingredients in a small bowl.  Season.
  4. Place tomatoes, radish, radicchio, edamame on a serving plate. Drizzle with dressing, garnish with micro basil and serve with flat bread.


Perfect wine pairing:  Margan Vineyard Rosé

Preparation Time
20 minutes
Cooking Time
12 minutes