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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

  1. Preheat oven to 180C.
  2. 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.
  3. Slice the tomatoes and arrange on a serving platter. Whisk the oil and vinegar together and pour over the tomatoes. Season to taste.
  4. Toss the remaining capers and basil through the cooled breadcrumbs and sprinkle over the tomato salad.