Berry and tomato salad with parmesan crisps

This fresh-tasting berry and tomato salad will complement any main meal. Topped with parmesan crisps and honey-garlic dressing, it's a flavour sensation.



Note: + cooling time



  • 2/3 cup (50g) finely grated parmesan
  • 1 tbs pistachio dukkah
  • 2 vine-ripened tomatoes, thinly sliced
  • 200g gold Perino tomatoes, sliced
  • 2 Lebanese cucumbers, halved, seeded, sliced
  • 4 radishes, thinly sliced
  • 1 shallot, thinly sliced
  • 250g strawberries, thinly sliced
  • 125g raspberries
  • 1/3 cup (80g) drained chargrilled peppers (capsicum), torn
  • 60g baby rocket leaves

Honey-garlic dressing

  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbs white wine vinegar
  • 1 small garlic clove, crushed
  • 1 tsp honey



Preheat oven to 220°C. Line a large baking tray with baking paper. Spread the parmesan over the lined tray in a thin layer and sprinkle with dukkah. Bake for 12-15 mins or until light golden. Set aside to cool.


To make the honey-garlic dressing, place the oil, vinegar, garlic and honey in a screw-top jar and shake until well combined.


Arrange the combined tomato, cucumber, radish, shallot, strawberry, raspberries, capsicum and rocket on a serving platter. Drizzle with half the dressing. Break the parmesan crisps into pieces and arrange over the salad. Season. Serve with remaining dressing.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.