Heirloom tomatoes are one of the delights of summer. While we grow our own, I also have a wonderful supply from my favourite farmer at my local market. The variety of tomatoes offered vary from week to week, but all are low in acidity, sun-ripened with very delicate, think skin. This salad is one the simplest you can make, if you have beautifully ripe summer tomatoes. The garlic , caper and olive crumb is also perfect, tossed over some smokey grilled eggplant (with the addition of a little lemon zest), or thrown over pasta as an alternative to cheese.
Simple tomato salad with garlic, caper and olive crumb
Ingredients
- 6 ripe heirloom tomatoes
- 2 slices sourdough bread
- 5 garlic cloves
- 2 tbsp fresh parsely chopped
- 1 tbsp fresh rosemary chopped
- 2 tbsp salted capers rinsed
- 1 tbsp green olives pitted
- 1 handful fresh basil torn
- 1 tbsp of Greek red wine vinegar
- 2 tbsp of olive oil
- Sea salt and black pepper to taste
Instructions
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Preheat oven to 180C.
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Put the bread, garlic, rosemary, parsley, half the capers and the olives into a food processors and pulse to form breadcrumbs. Spread the crumbs over a large, lined baking tray. Bake in the oven until golden. Remove and allow to cool.
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Slice the tomatoes and arrange on a serving platter. Whisk the oil and vinegar together and pour over the tomatoes. Season to taste.
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Toss the remaining capers and basil through the cooled breadcrumbs and sprinkle over the tomato salad.
