RECIPE BY: PAULA GEER

SOURCE: AUSTRALIAN Women’s Weekly “The Best Ever Collection”

Serve with Zucchini & Feta Fritters

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Ingredients

  • 4 medium roma tomatoes (or 1 punnet baby tomatoes) chopped coarsely or quartered depending on your preference
  • ½ cup pitted kalamata olives, halved
  • 1 yellow capsicum (if you will char yourself, per below. Otherwise use from the jar)
  • Half bunch of basil leaves, chopped
  • 1 ½ Tbsp red vine vinegar
  • 1 Tbsp extra virgin olive oil

Instructions (Chargrilled Capsicum)

Preheat oven to 180 C (350 F)

  • Cut out core of capsicum and try to remove most of the seeds.
  • Place on tray and roast for 30 mins (skin can become a little charred, this is normal so don’t worry).
  • Pick capsicum up with tongs and place in a plastic bag. Seal or tie the bag.
  • Leave to one side for around 1 hour.
  • Take capsicum out of bag and gently peel away skin from the flesh.
  • Chop up into strips.

Instructions (Salad Assembly)

  • Place tomatoes, olives, capsicum, basil, vinegar and extra virgin olive oil in a bowl and toss gently to combine. Season to taste
  • Serve fritters with the tomato salad.

Download PDF here: Australian Tomato Salad Paula Geer

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