Spring Tomato & Avocado Salad with a Simple Antipasto

Springtime screams longer days, warmer weather and lunches in the sunshine. This beautiful Spring Tomato & Avocado Salad is paired with a simple antipasto platter to create a fresh meal perfect for sharing.

At a glance

Approx 15 minutes
Serves 4 - 6 people


For the Salad

  • 2 punnets of cherry tomatoes, cut in half OR 3 large gourmet tomatoes, diced.
  • 2 avocados, diced
  • 1 cucumber, sliced
  • Half small red onion, diced or sliced thinly
  • ½ bunch Basil, torn
  • 200g baby bocconcini balls, or large mozzarella torn up.
  • olive oil & balsamic vinegar.

For the Antipasto

  • 8 slices Scottsdale Pork Ham Carved off the Bone
  • Pitted Kalamata Olives
  • 175g Wicked Cheddar Cheese
  • 120g Ricci’s Bikkies
  • 2 Ziggys Continental Kabanas


  1. To create the antipasto, dice the cheddar cheese and arrange with the ham, olives and Ricci’s Bikkies on a large serving platter.
  2. Chop the Continental Kabana into 3cm chunks and place on the platter with the rest of the antipasto.
  3. Arrange the salad ingredients over a platter, and lightly pour over a mixture of olive oil and balsamic vinegar. Or mix a spoon of basil or sundried tomato pesto with olive oil and lemon juice and use that as a dressing.
  4. Sprinkle the tomato salad with salt flakes and cracked pepper, just before serving. (Salt on tomatoes make them leech water, so leave it to the last minute).

You could also slice up a rockmelon and serve alongside the salad and antipasto.