Mixed tomato salad with sumac, herbs and flatbread
Tomatoes are at their optimum right now, and using a colourful assortment is a treat for the eyes.
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Serves
6
Cooking Time
Prep time 15 mins, cook 30 mins (plus cooling)
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3
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red capsicum
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1.2 kg
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assorted tomatoes, such as vine-ripened, green, ox heart, grape, cherry, kumato
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80 ml
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(1/3 cup) extra-virgin olive oil
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3
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golden shallots, thinly sliced
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1
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lemon, juice only
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2 tsp
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sumac
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1
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garlic clove, finely chopped
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1 bunch each
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coriander, parsley and mint, leaves torn
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To serve:
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grilled flatbread and crumbled feta (optional)
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1
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Grill capsicum over a low open flame (see note) until blackened, turning occasionally (20-30 minutes). Transfer to a heatproof bowl, cover with plastic wrap and stand until cooled (1 hour), then peel, coarsely chop and set aside.
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2
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Cut large tomatoes into wedges, halve smaller ones and combine in a bowl. Add olive oil, shallot, lemon juice, sumac and garlic, season to taste and toss to combine. Stir through capsicum and herbs and serve with grilled flatbread to the side and crumbled feta, if desired.
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Note Use a gas burner on a low heat or roast capsicum in a baking dish at 200C, turning occasionally, for 20-30 minutes.
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Megan Morton and Lisa Featherby