• 2 truss tomatoes
  • 11/2 cups pre-cooked grains (i.e. quinoa, brown rice, ancient grain mix)
  • 200g lentils, drained
  • 1/2 small red onion, finely chopped
  • 3/4 cup pistachio nuts, roughly chopped
  • 1/2 red capsicum, seeds removed, chopped
  • 1-2 small radish, sliced
  • 2 tbsp extra virgin olive oil
  • juice from 1 lemon
  • 1 pomegranate, deseeded, to serve
  • salt and pepper to taste

Author of this recipe

Australian Truss Tomatoes

Australian Truss Tomatoes

Grower / producer

Truss tomatoes are grown in custom-built glasshouses all year round, which guarantees no matter what the weather conditions, truss tomatoes are always happy and protected. Truss... Read more

A spectacular tomato salad for any occasion. It combines the flavours of the Middle East and the Greek Islands with ancient grains. Enjoy.

Total votes: 660


  • Slice truss tomatoes into eighths, vertically.
  • In a large bowl place the tomatoes, grains, lentils, onion, coriander, parsley, nuts, capsicum and radish. Mix well.
  • Add lemon juice and olive oil. Mix again and season to taste.
  • Top with pomegranate and serve.

Tips from the author

Can be served by itself or with a dressing of greek yogurt mixed with honey and a little cumin. 

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