Large and colourful heirloom tomatoes are the key to this dish – preferably organic ones, for that beautiful sweet flavour.
- 4 large heirloom tomatoes, about 1 kg in total, cut into 1 cm thick slices
- 100 g assorted baby tomatoes, cut in half
- 4 mini capsicums, about 180 g in total, cut lengthways into quarters
- 8 baby cucumbers, sliced in half lengthways
- ½ red onion, thinly sliced
- 3 slices multigrain sourdough, about 200 g, cut into 2 cm chunks and toasted
- 40 g pitted kalamata olives, sliced in half
- 7 caper berries, sliced in half lengthways
- 2 tablespoons white balsamic vinegar
- Olive oil, for drizzling
For the basil emulsion
- 1 garlic clove, crushed
- Large handful of basil leaves, torn
- 80 ml olive oil
- Arrange all the salad vegetables, sourdough chunks, olives and caper berries on a platter.
- Place the basil emulsion ingredients in a blender and pulse until you have a smooth sauce. Drizzle the basil emulsion over the salad.
- Sprinkle with the vinegar and a little more olive oil and season to taste.
- Serve immediately.
This is an extract from The Vegetable: Recipes that celebrate nature by Vicki Valsamis and Caroline Griffiths, published by Smith Street Books, RRP AU$49.99 or NZ$59.99. Image credit: Chris Middleton.