In Season Now … Tomato Medley Salad and Roasted Truss Tomatoes

Summer season … there is a lot to love about it. Long days spent at the great outdoors. Iced cold drinks ( I love homemade iced teas). Summer flavoured gelato and sorbet. And just the vibrant colours during summer!  Summer is also the time when I know I can enjoy light and easy to prepare meals. Salads, in particular, which can be filling on its own or served as a side dish to grilled meat or fish. I love a good salad of tomato medley.  This is the season to celebrate tomatoes of different sizes, shapes and colours. I have two favourite tomato recipes to make so I will share both of them with you all. Tomato medley, cherry bocconcini and fresh mint leaves with verjuice dressing. The other one is truss tomatoes drizzled with olive oil and verjuice then roasted. Yes, you may have noticed how I like using verjuice. Why? Because it adds zest and rich deep flavours when used in salad dressings, sauces, marinades and even in desserts. Both of these recipes will not require much time to prepare. I usually serve the tomato medley salad as an entree and the roasted truss tomatoes is great with baked hoki fish fillets or grilled chicken breasts.

Tomato Medley, Cherry Bocconcini and Fresh Mint Salad


  • 350g tomato medley pack
  • 8-10 pieces of cherry bocconcini
  • fresh mint leaves
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon sugar
  • 4 tablespoons verjuice
  • 1 teaspoon mustard
  • salt and pepper, to taste


  1. Cut the tomatoes in halves ( small ones) and quarters ( big ones). Place in a salad bowl.
  2. Add the cherry bocconcini to the bowl of tomatoes. You can cut the bocconcini in halves but I prefer them whole.
  3. In a small mixing bowl, place mustard and sugar and season with salt and pepper. Add the verjuice, whisk until sugar and salt have dissolved and mixture is smooth.
  4. Add the olive in a thin and steady stream while whisking vigorously. Adjust seasoning to taste.
  5. Pour dressing into the bowl of tomatoes and bocconcini. Toss gently using your hands. Add fresh mint leaves. Serve immediately.

Roasted Truss Tomatoes


  • 500g truss tomatoes ( I like using the cherry or baby roma variety)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons verjuice
  • salt and pepper
  • 8-10 pieces cherry bocconcini
  • fresh mint leaves or fresh basil leaves, to garnish


  1. Preheat oven to 220C degrees. Line a baking tray with baking paper. Place tomatoes on tray. Drizzle with the oil and verjuice. Season with salt and pepper.
  2. Roast tomatoes for 15 minutes or until they just start to collapse. Remove from oven.
  3. Add bocconcini. Garnish with fresh mint or basil leaves. Serve warm with baked or grilled fish fillets.

Leave a Reply

Your email address will not be published. Required fields are marked *