Mixed tomato salad with sumac, herbs and flatbread

AT A GLANCE

  • Serves 6 people

Tomatoes are at their optimum right now, and using a colourful assortment is a treat for the eyes.

  • 3 red capsicum
  • 1.2 kg assorted tomatoes, such as vine-ripened, green, ox heart, grape, cherry, kumato
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 3 golden shallots, thinly sliced
  • 1 lemon, juice only
  • 2 tsp sumac
  • 1 garlic clove, finely chopped
  • 1 bunch each coriander, parsley and mint, leaves torn
  • To serve: grilled flatbread and crumbled feta (optional)
01   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.
02   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.

Note Use a gas burner on a low heat or roast capsicum in a baking dish at 200C, turning occasionally, for 20-30 minutes.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON AND LISA FEATHERBY

FEATURED IN

Dec 2009

Dec 2009

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