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Warm tomato salad

March 28, 2015

Our four tomato plants at the beach house yielded an amazing crop this summer. Every time we returned there for a few days it didn’t take long to gather up a bowl of them. We grew red and yellow  cherry tomatoes and one plant of larger  red ones.

Nothing beats the flavour of real sun-ripened tomatoes and we had plenty of salads along the way.

Our beans were slow to take off and then suddenly caught up and managed to be at their best during a two-week period when we were in New Zealand. By the time we returned they’d turned tough and mealy.

Still we’ve now worked out what grows best and what it’s better to buy at their peak from local growers’ vegetable stalls.

I recently ran our recipe for barbecued lamb backstraps with an asparagus and bean salad. This time round  it’s a warm salad that goes well with this great lean cut.

This is a simple dish to make but it delivers a lot of flavour.

Warm tomato salad

2 red onions roughly sliced
2 cups of cherry tomatoes, washed and patted dry with a paper towel
2 cloves of garlic peeled and roughly chopped
1/2 red pepper, sliced
1/2 cup pitted black and green olives
olive oil
salt and pepper
salad leaves
1 carrot peeled and finely julienned
1 400g four bean mix
1/3 cup olive oil
1/4 cup white wine vinegar
seasoning

Preheat oven to 220C. Line a shallow pan with baking paper or foil and add the sliced onion, tomatoes, garlic, pepper and olives. Drizzle with olive oil and sprinkle with salt and freshly ground pepper. Bake for 15 minutes then remove from oven and turn out into a bowl and allow to cool down.

Take a shallow salad bowl and line with torn lettuce leaves or a salad leaf mix. Sprinkle with the drained, washed canned beans and carrot. Spoon over the warm tomato mix.

Shake together the oil, vinegar and seasoning of your choice. Pour over the salad.

Top with barbecued lamb backstraps, thinly sliced.

 

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| ©2000-2015 Pat Churchill