Heirloom Tomato Salad


  • 1 lemon
  • 2 tbsp olive oil
  • 1 tsp sugar
  • salt
  • 400g medley tomatoes
  • 1/2 red onion
  • 20g mint
  • 60g feta
  • balsamic vinegar


  • Preheat oven to 180c fan-forced.
  • Pop a medium pot of water on to boil. While waiting for it to boil, cut your lemon in half length ways, then slice each half thinly width ways. Simmer the lemon in the boiling water for 2 minutes.
  • Strain the lemons, stir through olive oil, sugar, and 1/2 tsp of salt. Spread evenly on a lined tray and bake for 15-20 minutes (or until golden).
  • While the lemons bake, slice all tomatoes in halves and quarters. Thinly slice the red onion. Chop the mint finely.
  • In a large bowl or plate, pop all chopped ingredients in with the lemon. Toss well and sprinkle with feta or goats cheese.

Low FODMAP adaptable:

  • Remove red onion