Tomato, Red Onion, and Paneer Salad



8 small ripe plum tomatoes, sliced

2 handfuls of arugula (rocket) leaves

6 cherry tomatoes, halved good splash of balsamic vinegar

1 small red onion, thinly sliced

250 grams paneer torn into pieces

Handful of fresh basil leaves, torn

Salt to taste and freshly ground black pepper

Generous drizzle of extra virgin olive oil


  1. Put the tomatoes, red onion, and half of the basil leaves in a bowl.
  2. Drizzle generously with olive oil, season well with salt and pepper, and toss gently to blend.
  3. Arrange the arugula leaves on a serving platter; drizzle with a little olive oil and balsamic vinegar and season with salt and pepper.
  4. Spoon the tomato mixture over the top. Scatter with the torn paneer and the remaining basil leaves.
  5. Drizzle again with olive oil and balsamic vinegar and serve.

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