Vegan recipe

Tomato salad with herbs and Luya

Tomatensalat mit Kräutern und gesunden Luya Bio-Chuinks Garden Herbs
20 Min.

Recipe from Luya

Tomatoes are actually a sign of summer in Switzerland, yet nowadays tasteless tomatoes are available throughout the year. With our summer salad we want to celebrate sun-ripened, aromatic tomatoes in all shapes and colours. Together with the mixed herbs and Luya Bio-Chunks, this makes a light and fresh summer meal. This is how summer should taste!


Serves 2

400 g ripe tomatoes (preferably colourful)
30 g mixed herbs (e.g. basil, parsley, chives, chervil)
175 g Luya Bio-Chunks Garden Herbs


1 small shallot
2 tbsp white balsamic vinegar
1 tbsp red balsamic vinegar
1 large very ripe tomato
100 ml olive oil
1 garlic clove


1. Vinaigrette
Finely dice the shallot, cover with the vinegar and leave to stand for 10 minutes.

Quarter the tomato and grate using a hash brown or large-holed grater (without the skin if possible) and add to the shallots after softening. Add the olive oil.

Roughly pluck the basil leaves, crush the clove of garlic and add it to the vinaigrette without the skin.

Leave to stand for 10 minutes and remove the clove of garlic, then add salt and pepper to taste.


2. Tomato salad
Dice or slice the tomatoes and wash the herbs, pluck them and set them to one side.

Roast the Luya Chunks Garden Herbs at 180 °C (Gas Mark 4) for 8 minutes in a pre-heated oven, turning them after 4 minutes.

Arrange the tomatoes and drizzle generously with oil. Add the Luya to the tomatoes and drizzle once again with a bit of vinaigrette. Marinate the mixed herbs with the remaining vinaigrette and sprinkle them loosely over the dish.

Made in Bern.

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