Ingredients Checklist
SALAD
- 1 kg mixed heritage tomatoes, colour and size
- ¼ cup small basil leaves
- 2 tbsp roughly chopped whole almonds
- Sea salt flakes and cracked black pepper to season
DRESSING
- 1 cup Greek yoghurt
- 2 tbsp finely chopped whole almonds
- ¼ cup olive oil
- 1 tsp horseradish
- 1 tsp Worcestershire sauce
- Squeeze of lemon juice
- Sea salt and ground white pepper to taste
- Olive oil to drizzle
Instructions
- In a bowl, mix together yoghurt, almonds, olive oil, horseradish, Worcestershire sauce and lemon juice.
- Season to taste with salt and pepper. Set aside.
- Cut tomatoes into slices or halves.
- Spread yoghurt dressing onto a large platter; arrange tomato slices on top of the dressing.
- Scatter with almonds, salt and pepper and a light drizzle of olive oil. Finish with basil leaves.