It’s a big call, but if I could only pick one tomato salad to eat all summer, this would be the one. Thick slices of juicy tomatoes and strips of roasted capsicum are topped with a Spanish-inspired tomato and sherry vinegar dressing. This is high summer on a plate!
Serves: 6
INGREDIENTS
2 large red capsicums
2 large yellow capsicums
DRESSING
2 medium, ripe tomatoes
¾ teaspoon smoked paprika
2 teaspoons sherry vinegar
2 cloves garlic, crushed
¼ cup olive oil
sea salt and ground pepper
TO SERVE
800 grams assorted tomatoes, e.g., large beefsteak, heirloom, cherry stracciatella or mozzarella in whey, drained, optional
METHOD
Preheat the oven to 180°C fan bake.
Put the capsicums in a baking dish and roast until tender but not collapsing, about 25 minutes. Remove from the oven, cover with a tea towel and cool. Peel and de-seed, then slice thickly.
Dressing: Halve the tomatoes and scoop out the seeds. Grate the flesh on the large holes of a box grater into a shallow bowl, discarding the skin. You should have about ½ cup. Whisk in the paprika, vinegar, garlic and oil and season well.
To serve: Arrange the tomatoes and capsicums on a platter and spoon over the dressing. Top with stracciatella or mozzarella, if using.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.