- 2 x 250g punnets cherry tomatoes, halved
- 2 x 250g punnets golden grape tomatoes, halved
- 3 medium tomatoes, cut into wedges
- ½ cup fresh basil leaves
- 80ml (1/3 cup) extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard (see note)
- 1 teaspoon raw sugar (brown sugar)
Place combined tomato and basil in a large serving bowl.
Whisk the oil, vinegar, mustard and sugar in a jug. Season with salt and pepper. Drizzle over the salad. Toss to combine.