500g Tomato Mix- Cherry, fresh piccolo, plum and yellow heirloom
1 x Red Chilli
1 x Red Onion
Handful of dehydrated or sundried tomatoes
125g Kalamata olives
100-150 ml extra virgin olive oil
150g green leaf mix from garden
75g garden peas
a splash of reduced balsamic vinegar or balsamic salad dressing
tomato and rosemary focaccia (or other bread) to serve
Chop up the tomatoes, olives, onion, and chilli into different sizes, mix together in a bowl with seasoning and set aside.
Mix the garden greens with peas.
Plate up all components onto the plate and slice the focaccia and leave on the side of the plate.
Dress with the balsamic vinegar reduction or salad dressing.