Tomato and salmon salad

It's the surprising new lunch combo we can't get enough of.

Nutritional info: Per serving 1993 kJ (476 cal), 39g protein, 21g carbs, 4g fibre, 28g fat (4.5g sat fat), 580mg sodium

Ingredients

Dressing:

3 tbs extra virgin olive oil

1 tbs lemon juice

2 tsp capers, drained, rinsed, and roughly chopped

1 tsp Dijon mustard

Salad:

450g heirloom tomatoes, sliced

100g smoked salmon

1/4 small red onion, sliced

1/4 cup torn parsley leaves

1 slice sourdough bread, toasted and broken into bite-sized pieces

Method

To make the salad dressing whisk together the olive oil, lemon juice, capers and the Dijon mustard in a small bowl. Season with a teaspoon each of salt and freshly ground black pepper. Set aside.
On a large platter, arrange the sliced tomatoes in an even layer and then top with the smoked salmon, broken into bite-sized pieces. Distribute the red onion slices and parsley leaves over the top along with the sourdough bread. Serve immediately with the dressing and lemon wedges.