Tomato, Bocconcini & Pomegranate Salad



1 bunch oak lettuce or mixed leaf lettuce, washed and chopped

1 punnet medley tomato, quartered

8 pieces bocconcini

½ pomegranate arils, skin removed

¼ cup pistachios

½ cup basil leaves


¼ cup extra virgin olive oil

1 tbls apple cider vinegar

2 tsp Dijon or wholegrain mustard

1 tbls honey

2 tbls Wellgrove Heart Health Olive Leaf Extract Liquid

½ tsp fresh minced or grated ginger

Salt & pepper, to taste


  1. Assemble salad in a large bowl starting from the largest ingredients (e.g. lettuce) to smallest.
  2. Combine dressing ingredients in a jar or small container with a lid. Shake well to combine.
  3. Pour over salad once ready to serve.