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Heirloom Tomato Salad

with Crispy Shallots and Fresh Chives

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Calories

:

130 kcal

Protein

:

4g protein

Total

:

15 minutes

Difficulty

:

Easy

Allergens:

Wheat
Sulphites
Milk
Gluten
May contain traces of allergens
Egg
Fish
Milk
Mustard
Sesame
Soy
Wheat
Tree nuts

This bright and fresh tomato salad is the perfect way to add a little more veggies to your dinner table. Topped with salty feta and a sprinkling of crispy shallots for extra crunch.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

/ Serving 4 people

227 g

Baby Heirloom Tomatoes

7 g

Chives

28 g

Crispy Shallots

(Contains: Wheat May be present: Gluten)

1 unit(s)

Shallot

1 tbsp

White Wine Vinegar

(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

½ cup

Feta Cheese, crumbled

(Contains: Milk)

113 g

Arugula and Spinach Mix

1 tbsp

Balsamic Vinegar

(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat, Tree nuts)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition facts

Calories130 kcal

Fat11 g

Saturated Fat4.5 g

Carbohydrate9 g

Sugar4 g

Dietary Fiber2 g

Protein4 g

Cholesterol10 mg

Sodium260 mg

Trans Fat0.1 g

Potassium350 mg

Calcium100 mg

Iron1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Measuring Spoons

•Large Bowl

•Whisk

Cooking Steps

1

Peel, halve, then cut shallot into 1/8-inch half-moons.
Halve tomatoes, then season with salt and pepper.
Thinly slice chives.
To a medium microwaveable bowl, add vinegar, 1 tbsp water, 1/2 tbsp sugar and a pinch of salt. (NOTE: This is your pickling liquid.) Microwave in 15 sec increments, stirring between each, until sugar dissolves. Add shallots, then stir to combine. Set aside in the fridge for 5 minutes to pickle.

2

To a large bowl, add balsamic vinegar and 1 1/2 tbsp oil. Season with salt and pepper, then whisk to combine.
Drain pickled shallots.
Add tomatoes, pickled shallots, half the chives, and spinach and arugula mix, then toss to combine.

3

Divide salad between plates, then top with crispy shallots, feta and remaining chives.

Meal right image

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