Serves 4 – 6
Pretty to look at and refreshing to eat! A tomato salad with a difference.
Recipe Category
Products in this recipe

Green Onion Seasoning, Balsamic Vinaigrette

You will need

2 red bell peppers
Ina Paarman’s Vegetable Spice
4 – 6 medium very ripe red tomatoes
Ina Paarman’s Green Onion Seasoning
2 wheels feta cheese, cubed
½ cup (125 ml) Kalamata olives, pipped and halved
Ina Paarman’s Balsamic Vinaigrette
microherbs or fresh basil


Adjust the oven rack to the middle position and preheat the oven to 200°C. Place peppers on a baking sheet and roast for ± 30 minutes until blistered. Add to a bowl and cover with a plate on top to steam the peppers and loosen the skins. Leave to stand for ± 10 minutes. Pull off the skins and remove stems, cores and pips. Reserve the delicious liquid. Slice into thin strips. Season with Vegetable Spice.
Cut a cross into the skin at the bottom of the tomatoes.
Pour boiling water over the tomatoes, leave to stand for 10 minutes and pull the skins off starting at the cross-cut ends..
Slice the tomatoes in half through the waist.
Hollow out the halves (freeze the pulp to use in stew, soup, etc.).
Season the inside of the halves with Green Onion Seasoning.
Divide the peppers, feta cubes and olives between the tomato halves.
Spoon a little Balsamic Vinaigrette over each tomato cup.
Sprinkle with microherbs or torn basil leaves for serving.