Ingredients

Method

For the cucumber juice dressing:
• 1 Mediterranean cucumber
• 30 g parsley
• 1 lemon, juiced
• Maldon salt, a pinch
• 300 g bocconcini, torn
• 150 g green tomatoes, halved
• 4 T olive oil
• 1⁄4 cup Woolworths double-cream yoghurt
• Ciabatta, for serving
• Sea salt and freshly ground pepper, to taste

Method

Ingredients

To make the cucumber dressing, liquidise the cucumber, parsley, lemon juice and salt.

Place the bocconcini on a plate with the tomatoes, drizzle with olive oil and generously spoon over the dressing. Top with a little yoghurt.

Serve with ciabatta and season to taste.

Cook’s note: You can also use the dressing as a sauce for fish.

Discover more salad recipes here.