Roasted capsicum and heirloom tomato salad recipe
The Australian Farmers’ Markets Association shares a simple summer salad that celebrates farm direct, field-to-fork eating
Come summer there is no better place to shop for just picked, plucked and dug seasonal fruit and vegetables than your nearest farmers’ market – and there’s no better meal than one served a few hours later, fresh salads and vegetable dishes full of health and vitality.
1 kg heirloom tomatoes
4 red capsicums
¼ to ½ cup Australian extra virgin olive oil
1 bunch rocket
6 slices crusty sourdough bread
1 clove garlic
Salt and pepper
1. Choose a mixture of ripe heirloom tomatoes (red, yellow, stripey; big and small) and ripe, shiny red capsicums.
2. Roast the capsicums in a pre-heated oven (200oC for approximately 40 minutes) until the flesh is soft, or chargrill so the skin blackens. Place in a plastic bag to sweat, which makes them easier to peel. When cool, peel and de-seed and cut into wide strips.
3. Cut cherry-size tomatoes in half, and larger tomatoes into wedges. Mix with the capsicums and half the extra virgin olive oil (citrus infused oils add extra piquancy). Season to taste. Toast bread lightly under the grill, brush with remaining olive oil and rub with garlic clove, and chop into croutons. Add to the tomatoes, then add rocket leaves, toss – and grab the salad servers!
Hungry? Head to farmersmarkets.org.au to find your nearest farmers’ market.