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Ingredients
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1 small red capsicum
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4 medium vine-ripened tomatoes
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750g heirloom tomatoes, sliced
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250g cocktail truss tomatoes, quartered
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100g grape tomatoes, halved
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1/4 cup extra virgin olive oil
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2 tablespoons red wine vinegar
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2 teaspoons honey
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1 teaspoon Dijon mustard
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1 large red chilli, seeded, finely chopped
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1/2 small red onion, finely diced
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1 tablespoon finely chopped fresh mint leaves
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1 sourdough baguette, thinly sliced, chargrilled, to serve
Method
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1Quarter capsicum. Remove and discard seeds and membranes.
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2Heat 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.
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3Meanwhile, cut 1/2 the vine-ripened tomatoes into wedges and remaining into slices. Arrange all of the tomatoes on a large, shallow serving dish.
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4Peel 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.
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5Spoon capsicum salsa over tomatoes. Serve with chargrilled bread.
Source: taste.com.au
