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Tomato, capsicum and chilli salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Spicy tomato and capsicum salad: a BBQ must-have for a deliciously simple side dish.
Ingredients:
  • 1 small red capsicum
  • 4 medium vine-ripened tomatoes
  • 750g heirloom tomatoes, sliced
  • 250g cocktail truss tomatoes, quartered
  • 100g grape tomatoes, halved
  • 56.88 gm extra virgin olive oil
  • 40.00 ml red wine vinegar
  • 14.40 gm honey
  • 5.90 gm Dijon mustard
  • 1 large red chilli, seeded, finely chopped
  • 1/2 small red onion, finely diced
  • 20.00 ml finely chopped fresh mint leaves
  • 1 sourdough baguette, thinly sliced, chargrilled, to serve
Instructions:
  • Cut capsicum into quarters and remove seeds and membranes.
  • Preheat a chargrill pan or barbecue grill over high heat. Grill the capsicum for 4 to 5 minutes per side until tender, blistered, and blackened. Place the capsicum in a snap-lock bag, seal it, and let it sit for 5 minutes.
  • Cut half of the vine-ripened tomatoes into wedges and the rest into slices. Arrange all the tomatoes beautifully on a large serving dish.
  • Peel and remove skin from the capsicum, then finely dice it. In a bowl, mix together oil, vinegar, honey, and mustard until well combined. Add diced capsicum, chilli, onion, and mint to the dressing. Season with salt and pepper, then stir to mix everything together.
  • Drizzle capsicum salsa over ripe tomatoes and pair with charred bread.

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