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Apple Tomato Salad


  • 2 cups green leaf lettuce, torn into bite size pieces

  • 1 cup mustard greens, torn into bite size pieces (optional)

  • 1 cup cherry tomatoes, halved

  • 1 medium Gala apple, thinly sliced

  • ¼ of a medium red onion, thinly sliced

  • 2 Tbsp crumbled blue cheese (optional)

  • 4 tsp chopped pecans, toasted

  • 2 Tbsp cider vinegar

  • 4 tsp olive oil

  • 1 Tbsp honey or agave

  • ⅛ tsp salt

  • ⅛ tsp black pepper


  1. If including mustard greens, massage thoroughly with a dash of salt and olive oil. A few minutes of massaging will transform bitter mustard greens into a mellow, well-balanced salad green.

  2. Arrange leaf lettuce, massaged mustard greens, tomatoes, apple, and red onion on four salad plates. Sprinkle with blue cheese and pecans.

  3. For dressing, in a screw-top jar combine vinegar, olive oil, honey or agave, salt, and pepper. Cover and shake well. Drizzle dressing over salads.

Recipe and image adapted from:


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