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Barbecued capsicum and tomato salad with fetta and basil
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your BBQ with this mess-free side dish!
Ingredients:
  • Olive oil cooking spray
  • 1 small red capsicum
  • 1 small yellow capsicum
  • 2 large vine-ripened tomatoes, cut into 1.5cm thick slices
  • 200g packet grape tomatoes
  • 36.40 gm extra virgin olive oil
  • 40.00 ml red wine vinegar
  • 1 small garlic clove, crushed
  • 75g Greek fetta, crumbled
  • 82.50 ml small fresh basil leaves
Instructions:
  • Prepare the barbecue grill by spraying it with oil and heating it over medium-high heat.
  • Slice the capsicums into 6 thick pieces, ensuring to remove and discard the seeds and membranes. Grill the capsicum slices until they are golden and slightly charred, turning them occasionally for 5 to 7 minutes. Then, grill the tomato slices for 1 to 2 minutes per side until they are tender. For whole tomatoes, grill them for 3 to 4 minutes until they are softened. Transfer all grilled vegetables to a plate.
  • Place oil, vinegar, and garlic in a screw-top jar, season with salt and pepper, secure the lid tightly, and shake vigorously to blend everything together.
  • Place slices of ripe tomato and vibrant capsicum on an elegant serving platter. Sprinkle creamy fetta cheese and fresh basil over the top. Finish with a drizzle of your favorite dressing. Present and enjoy.

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