Heirloom Tomato Salad
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Heirloom Tomato Salad

with Crispy Shallots and Fresh Chives

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.

Tags:
Veggie
Allergens:
Wheat
•Sulphites
•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
Cooking Time5 minutes
DifficultyEasy

Ingredients

/ serving 4 people

227 g

Baby Heirloom Tomatoes

7 g

Chives

28 g

Crispy Shallots

(Contains Wheat May contain Gluten)

1 unit(s)

Shallot

1 tbsp

White Wine Vinegar

(Contains Sulphites)

½ cup

Feta Cheese, crumbled

(Contains Milk)

113 g

Arugula and Spinach Mix

1 tbsp

Balsamic Vinegar

(Contains Sulphites May contain Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

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.