Juicy summer tomatoes make this the ideal summer dish.
This is a brilliant salad to eat at the height of our short summer when tomatoes are at their best. Serve it on its own, or as a side dish with lamb chops, chicken, steak and almost any fish. Feel free to play around with the ingredients – you could also add mozzarella, goat’s cheese or feta cheese.
Serves: 8 as a side dish
Cooking and prep time: 15 min
Equipment needed: Roasting tray, sieve
Pair with: Hawke’s Bay Pinot Noir, €9.99 at Lidl
What you’ll need
8 tbsp olive oil
1 French baguette, torn into chunks
KANIA salt and pepper
1 red onion, sliced thinly
500g cherry vine tomatoes
300g mixed tomatoes
170 g Green Olives with Paprika Paste, drained
2 pointed red peppers, cut into chunks
3 handfuls basil leaves
1 splash ACENTINO Rosso Red Wine Vinegar
12 g sugar
1 tbsp honey
Two cloves garlic, peeled and crushed
Zest of 1 orange
What to do
- Preheat your oven to 200 degrees Celsius.
- Put your baguette into a roasting tray and drizzle with 4 tbsp of olive oil. Season the bread then roast for 12 minutes until golden and crunchy.
- Boil a kettle of water. Put your red onion slices into a sieve then pour the boiling water over the onions to soften them.
- Mix the red wine vinegar, sugar, honey, garlic and orange zest together in a small bowl to make your dressing.
- Mix the crunchy bread, onions and remaining ingredients together gently, pour over your dressing and serve it in your best big bowl for everyone to help themselves.
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