These two tomato-loving recipes will bring a burst of sunshine to every bite and keep your taste buds on their toes all summer long.  

Tomato, mozzarella & pomegranate salad 

Serves 6  

Ingredients 

For the salad 

160g rocket and watercress salad mix
400g tomato medley, sliced
1–2 fresh mozzarella balls
100g pomegranate rubies
Handful of dill, leaves torn
1 packet (60g) store-bought croutons 

For the salad dressing 

⅓ cup avocado oil
3 Tbsp red wine or pomegranate vinegar
1 finely grated garlic clove
2 tsp Dijon mustard
Salt and milled pepper 

Method 

1. For the dressing, whisk together ingredients and season. Set aside.
2. Place the salad leaves in a serving bowl or platter. 
3. Arrange tomato and mozzarella on the salad. Sprinkle with pomegranate, dill and croutons with dressing served on the side. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons 

Tomato & caramelised onion galette 

Serves 6 

Ingredients 

For the caramelised onions 

1 Tbsp vegetable oil
1 onion, peeled and thinly sliced
1 Tbsp butter
2 tsp lemon juice
1 Tbsp brown sugar
1 Tbsp balsamic vinegar 

For the filling 

1 egg, lightly beaten
115g cream cheese, room temperature
½ tsp dried oregano
2 Tbsp finely grated Parmesan 

To assemble 

1 roll (400g) puff pastry
250g assorted tomatoes, thinly sliced
1 Tbsp mixed sesame seeds 

To serve 

Fresh basil
1 block feta, crumbled (optional) 

Method 

1. For thecaramelised onions, heat the oil in a pan over medium heat. Add the onion and season. Cook, stirring often, for 10 minutes until the onion is soft. Add the butter, lemon juice, sugar and balsamic vinegar and cook, stirring often, for another 20 minutes over low heat until the onions are dark brown and glossy. 
2. For the filling, mix half the egg with the remaining ingredients until combined. 
3. To assemble, preheat the oven to 180 °. Line a baking tray with baking paper. 
4. Place the pastry on a lightly floured surface and gently roll out until about 2mm thick and larger than the prepared baking tray. Spread the cream cheese filling over the pastry, leaving a 2 cm border around the edge. Layer the tomato slices and caramelised onion on top. 
5. Fold the edges of the pastry inwards to encase the filling. Brush the pastry with the remaining beaten egg and sprinkle with sesame seeds. 
6. Bake the tart for 45 minutes or until the pastry is golden and the base is cooked through.
7. To serve, top the tart with the fresh basil and crumbled feta if desired. 

Chef’s tip: The onions need to be cooked low and slow to caramelise correctly. If your onions are darkening too fast or becoming crisp, reduce the heat or add a splash of water to the pan. 

Recipes & styling: Jezza-Rae Larsen, Sjaan van der Ploeg 

Photography: K-Leigh Siebritz