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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.