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Tomato, capsicum and chilli salad

  • 0:10 Prep
  • 0:10 Cook
  • 6 Servings


  • 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 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 large red chilli, seeded, finely chopped
  • 1/2 small red onion, finely diced
  • 1 tablespoon finely chopped fresh mint leaves
  • 1 sourdough baguette, thinly sliced, chargrilled, to serve


  • 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.

Source: taste.com.au


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