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Festive Tomato Salad

This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.

Side dishes add a pop of colour to your Christmas table. Whether you’re a family who likes a big turkey or some cold meat, this tomato salad will go perfectly.

Plus it’s red, green and white – could it be more Christmassy?

Coming into summer, tomatoes are just perfect and these lovely punnet of ‘Romatherapy’ are our current pick for best tasting tomato in the shop. Adding a sprinkle of celery salt mimics the great flavour combo of a Bloody Mary and it’s what gives this salad some extra kick.

Did you know that to get the BEST tasting tomatoes you should always leave them to come to room temperature before eating? Storing them in the fridge is fine for freshness but don’t eat them cold.


  • 3 punnets ROMATHERAPY tomatoes or other tomatoes, room temperature
  • 1 250g tub (approx) of bocconcini cheese (fresh mozzarella)
  • 1 small jar (approx 200g) marinated artichoke hearts, drained but not rinsed
  • 1 large handful of fresh basil, roughly chopped
  • 1 teaspoon celery salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3 tablespoons olive oil


  1. Chop the tomatoes into bite sized pieces. If using cherry sized tomatoes, in half is fine.
  2. Into a large salad bowl add the tomatoes, bocconcini, artichoke hearts and half the basil.
  3. In a separate bowl combine celery salt, pepper and olive oil to make the dressing.
  4. Drizzle this dressing over the salad ingredients and mix well.
  5. Sprinkle over remaining basil and allow to stand for at least 15 mins before serving, allowing the dressing flavours to be absorbed.

Crunchy Grape Salad

This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.

Some of you may know a Waldorf salad as being an American dish with grapes, nuts, salad and a creamy, mayonnaise dressing.

While mayo is delicious, sometimes it’s nice to go a little lighter and a bit healthier. This version changes it up with a greek yoghurt, dill and pink peppercorn dressing. There’s also the option to crumble in some blue cheese if that’s your thing.

Aussie grapes are beautiful this time of year so, pop in store and grab a bag this weekend fo


  • 1 bunch red grapes, we like Flame Seedless
  • 1 small Cos lettuce, shredded
  • 3 sticks of celery, finely chopped
  • 1 cup pecans
  • 4 rashers streaky bacon, sliced into pieces
  • 1/2 cup greek yoghurt
  • 1 tablespoon chopped dill
  • 2 tablespoons lemon juice
  • 1 teaspoon pink peppercorns, crushed
  • 1/2 teaspoon salt
  • blue cheese (optional)


  1. In a dry frying pan, toast the pecans until warm but not burned. Set aside too cool.
  2. In the same pan, fry the bacon in batches until crisp, draining on a paper towel.
  3. Into a large salad bowl, add the shredded lettuce on the bottom.
  4. Top with all of the other ingredients.
  5. To make the dressing, mix the yoghurt, salt, lemon, peppercorns and dill.
  6. Drizzle over the salad ingredients and toss to combine.