Tomato, capsicum and chilli salad

Cooking Salads Tomato, capsicum and chilli salad

Tomato, chilli and capsicum will make a perfect side salad at your next BBQ, because sometimes, keeping it simple is a winning formula.

Lables: High fibre Low fat Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Quarter capsicum. Remove and discard seeds and membranes.
  2. Heat a chargrill pan or barbecue grill on high heat. Cook capsicum for 4 to 5 minutes each side or until tender and skin is blistered and blackened. Transfer to a snap-lock bag. Seal. Set aside for 5 minutes.
  3. Meanwhile, cut 1/2 the vine-ripened tomatoes into wedges and remaining into slices. Arrange all of the tomatoes on a large, shallow serving dish.
  4. Peel and discard skin from capsicum. Finely dice capsicum. Place oil, vinegar, honey and mustard in a bowl. Whisk to combine. Add capsicum, chilli, onion and mint to dressing. Season with salt and pepper. Stir to combine.
  5. Spoon capsicum salsa over tomatoes. Serve with chargrilled bread.

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1 small red capsicum
4 medium vine-ripened tomatoes
750g heirloom tomatoes, sliced
250g cocktail truss tomatoes, quartered
100g grape tomatoes, halved
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
2 tsp honey
1 tsp Dijon mustard
1 large red chilli, seeded, finely chopped
1/2 small red onion, finely diced
1 tbsp finely chopped fresh mint leaves
1 sourdough baguette, thinly sliced, chargrilled, to serve

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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