how to prepare any night of the weekTomato salad with preserved lemon dressing

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato salad with preserved lemon dressing. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato salad with preserved lemon dressing is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato salad with preserved lemon dressing is something that I’ve loved my entire life.

Table of Contents


  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons finely chopped preserved lemon rind
  • 1/2 teaspoon caster sugar
  • 2 x 400g punnets tomato medley
  • 200g cherry truss tomatoes, cut into small bunches (see note)
  • Olive oil cooking spray
  • 2 tablespoons finely chopped fresh basil leaves, plus extra leaves to serve
  • 2 tablespoons finely chopped fresh chives
  • 400g wedge fresh ricotta, cut into wedges


  • Step 1
    Whisk oil, lemon juice, preserved lemon and sugar together in a large glass or ceramic bowl. Season with salt and pepper.
  • Step 2
    Cut 1/2 the medley tomatoes in half. Thickly slice remaining medley tomatoes. Add to dressing in bowl. Toss to combine. Set aside for 1 hour to allow flavours to develop.
  • Step 3
    Heat a chargrill pan over medium-high heat. Spray truss tomatoes with oil. Cook truss tomatoes for 4 to 5 minutes or until tender and skins are beginning to split.
  • Step 4
    Add basil and chives to tomato mixture. Stir to combine. Place ricotta and truss tomatoes on a serving platter. Spoon over tomato mixture. Top with extra basil. Serve.

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