Tomato green salad

During the summer, every afternoon has become a ritual of harvesting a mix of cherry tomatoes from the kitchen garden and making a salad with greens. With the addition of cheese and nuts, it becomes a complete and satisfying lunch. Pomegranate vinegar adds that antioxidant power to the salad.

Tomato green salad
  

• 2 handfuls, spring green salad mix  
• 2 tablespoons grated parmesan cheese 
• 2 tablespoons sliced raw almonds 
• 1 cup cherry tomatoes (I used a mix of red-cherry, yellow-pear, red-pear and orange-sun gold) 
• Pomegranate salad dressing (recipe follows)

Chop salad greens into bite-sized pieces. Mix in greens, tomatoes, almonds and cheese in a bowl. Drizzle salad dressing over and gently mix the salad with dressing and serve.


Pomegranate salad dressing:

• 1 tablespoon pomegranate vinegar 
• 2 tablespoons extra virgin olive oil 
• 1 clove garlic, minced 
• salt and pepper to taste

Whisk all the ingredients together.

For more memorable centerpieces, tablescapes, and recipes (including gluten free recipes), please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com.

Please check out Foodie Friday for more recipes, visit Cindy for Show and Tell, Melissa for The inspired room ,visit fertilizer-friday for more gardening tips and   join Susan's Between Naps on the Porch for Metamorphosis Monday.