Tomato and Olive Salad

by Emily Wintle

Ingredients

  • 80gm Baby Spinach, roughly torn
  • 2 cup Cherry Tomatoes, mixture of red and yellow, halved
  • 100gm Mozzarella pearls
  • 2/3 cup Kalamata olives, pitted
  • 1/2 small red Onion, thinly sliced
  • 2 Tbsp Vasse Virgin Basil Pressed Extra Virgin Olive Oil
  • Salt and Pepper to taste

Method

  1. Prepare the ingredients by halving tomatoes, tearing up the baby spinach leaves, and slicing the onion.
  2. Place spinach, tomatoes, mozzarella, olives and onion into a large bowl.
  3. Drizzle with Basil Pressed EVOO and toss gently to mix oil well.
  4. Add salt and pepper to taste if needed. Enjoy!
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