We’re putting together the ultimate summer recipe collection in celebration of the glorious sun-drenched days coming our way. On today’s menu: Heirloom Tomato Salad with Smoky Romesco Sauce.
Serves 4 as a starter
Ingredients
2 pita breads
100ml extra virgin olive oil, plus 1 tbs extra
Za’atar and sea salt flakes, to sprinkle
500g mixed heirloom tomatoes, larger tomatoes halved, small whole
60ml red wine vinegar
1 cup basil leaves
Smoky romesco sauce, to serve
Smoky romesco sauce
2 medium red capsicums, quartered and deseeded
¼ cup semi-dried tomatoes
150g mixed heirloom tomatoes, chopped
2 garlic cloves
80g almonds, roasted
½ tsp dried chilli flakes
¼ bunch flat leaf parsley, leaves picked
1 tsp smoked paprika
2 tbs red wine vinegar
125ml extra virgin olive oil
Method
1. For the romesco sauce, preheat a chargrill over high heat. Cook capsicums for 8-10 minutes, turning, until tender and skin is blistered and blackened. Transfer to a bowl, cover with plastic wrap and set aside for 15 minutes. Carefully peel and discard the skin.
2. Place capsicums, tomatoes, garlic, almonds, chilli flakes, parsley, paprika and vinegar in the Kenwood food processor and process until combined. With the motor running, add the oil in a steady stream until well combined. Transfer to a serving bowl and set aside.
3. Preheat oven to 200°C. Rub pita bread with 1 tbs olive oil and sprinkle with za’atar and sea salt flakes. Arrange on 2 large baking trays and cook for 6 minutes, turning halfway, or until golden. Allow to cool.
4. Arrange tomatoes on a serving platter. Lightly whisk oil and vinegar. Season and drizzle over tomatoes.
5. Break toasted pita into large shards. Scatter basil leaves over tomatoes, season and serve with romesco sauce and pita shards.
Ultimate Summer Recipes
Fruity Frappé & Frozen Margarita Recipes
Barbecued Scallop & Whole Fish Recipes + Cheese Platter Inspiration