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.

Recipe «Tomato, capsicum and chilli salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.