Colorful tomato salad with meat skewers

Name: Colorful tomato salad with meat skewers
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1.25 kg mixed tomatoes (e.g. cherry or bottle tomatoes, yellow, black or curly tomatoes); 1/2 bunch Spring onions; 2-3 stem(s) Basil; 2-3 stem(s) Mint; 8 Pork medallions (approx. 65 g each); 8 discs Bacon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Oil; 2 TABLESPOONS dark balsamic vinegar; 3 TABLESPOONS White wine vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Sugar; 4 wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1.25 kg mixed tomatoes (e.g. cherry or bottle tomatoes, yellow, black or curly tomatoes)
1/2 bunch Spring onions
2-3 stem(s) Basil
2-3 stem(s) Mint
8 Pork medallions (approx. 65 g each)
8 discs Bacon
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Oil
2 TABLESPOONS dark balsamic vinegar
3 TABLESPOONS White wine vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Sugar
4 wooden skewers

Directions

1
Wash the tomatoes, grate them dry, possibly clean and halve them. Cut large tomatoes into slices or pieces. Wash and clean spring onions and cut them diagonally into slices. Wash the herbs, dab dry and chop the leaves coarsely. Wash pork medallions, dab dry and wrap each with a slice of bacon.
2
Season medallions with salt and pepper and put two medallions each on a skewer. Heat oil in a grill pan (or normal pan) and fry the medallions on both sides. Place the meat on an ovenproof dish (or mould) and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for eight minutes. Mix tomatoes, herbs, vinegar and olive oil in a bowl and season with salt, pepper and a little sugar. Arrange pork medallions and tomato salad