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Tomato salad with crispy capers and croutons

Name: Capers and tomato salad recipe
Yield: 8
Ingredients: 750g ripe mixed tomatoes, sliced; 80ml balsamic vinegar; 125ml olive oil; 50g capers; 1/2 stale loaf sourdough, torn into 50-cent-size pieces; 1/4 tsp chilli flakes; 1 small red onion, thinly sliced; 500.00 ml basil leaves

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Tomato salad with crispy capers and croutons

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by Lauren and Andy Emerson

CHEFS

Jan 10, 2024

Make use of tomatoes when they are in season with this simple summer salad.

750g ripe mixed tomatoes, sliced
1/3 cup (80ml) balsamic vinegar
1/2 cup (125ml) extra virgin olive oil
1/4 cup (50g) drained capers
1/2 stale loaf sourdough, torn into 50-cent-size pieces
1/4 tsp chilli flakes
1 small red onion, thinly sliced
2 cups basil leaves

Method

1.

Place tomatoes in a large bowl with vinegar. Season generously with salt flakes. Set aside. Heat 1/3 cup (80ml) oil in a large frypan over high heat. Cook capers for 1-2 minutes or until crunchy. Transfer with a slotted spoon to a plate lined with paper towel and reserve pan.
2.

Heat same pan over medium heat and add bread. Toss to coat in oil and cook, tossing occasionally, for 6-7 minutes or until golden and crunchy. Season with chilli, salt flakes and freshly ground black pepper, then add to tomatoes along with sliced onion and remaining 2 tbs oil, and toss to combine.
3.

Stand for 10 minutes for bread to soften slightly. Stir the basil through salad and serve sprinkled with crispy capers.