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Tomato & Herb Holiday Salad

This Tomato & Herb Holiday Salad is not only deliciously healthy and light - the vibrant colours will bring your Christmas holiday table to life!

Tomato & Herb Festive Salad Eat In Style by Feritta

This recipe should be called Christmas on a plate because my Tomato & Herb Holiday Salad is bursting with holiday colors, I mean come on, who wouldn't want this gracing their holiday table?

Fresh and wonderful, this salad made with gorgeously red and orange hued baby tomatoes, vibrantly green and nutrient rich fresh basil, mint and moringa leaves hand-picked straight from the garden which are accented with baby bocconcini, a smattering of lightly toasted pine nuts all finished in a quick and easy olive oil, soy and balsamic dressing. This salad will be the perfect compliment to your favorite Christmas feasts.

I love how easy it is to whip up and at this hectic time of year I am all for that! Honestly, in literally in minutes this salad is ready to go.

Apart from being the perfect side salad, it makes a delicious light meal on it's own served with chuck or sourdough or your favorite artisan bread and it also works beautifully with my slow-roasted lamb from my Deconstructed Lamb Biryani recipe.

It really is a pretty recipe that will make a striking impact on your table!


  • Ensure your ingredients are really fresh

  • Toast your pine-nuts in minutes in a small pan over medium heat - they will cook quickly and burn if you leave them in for too long, gently shake the pan as they cook. When lightly browned or you can smell their aroma they are done. This will only take a few minutes. Remove them from the pan as soon as they are done otherwise if you accidentally leave them in, they could burn in the residual heat.

  • You can substitute out the moringa leave for baby spinach

  • Recipe is best assembled just before serving although you can assemble your salad and dressing separately in advance, store in the fridge and then dress the salad just before serving.


For The Dressing

2 tablespoon extra virgin olive oil

1/4- 1/2 teaspoon soy sauce (start with 1/4, taste and add another 1/4 teaspoon if you want more)

1/2 teaspoon honey OR caster sugar

3/4 tablespoon balsamic vinegar

A good crack of pepper


500g | 3.5 cups | 17 ounces baby/cherry tomatoes halved

1/2 cup lightly packed moringa leaves (optional) OR baby spinach

1/2 cup lightly packed fresh basil leaves

1/2 cup lightly packed fresh mint leaves

200g | 7 ounces baby bocconcini roughly sliced

1 - 2 tablespoons toasted pine nuts (see MY TIPS above for the easiest way toast them)


  1. In a small bowl mix together the extra virgin olive oil, soy sauce, honey, balsamic vinegar and pepper and set aside.

  2. In your serving bowl or plate gently add and toss the baby tomatoes, moringa leaves, basil, mint.

  3. Top with your sliced baby bocconcini and toasted pine nuts.

  4. Give your dressing a quick re-mix and using a spoon, gently drizzle the dressing over your salad.

  5. Serve immediately and enjoy.


Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥

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