Name: Mixed tomato salad with sumac, herbs and flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 3 red capsicum; 1.2 kg assorted tomatoes, such as kumato; 80 ml (1/3 cup) extra-virgin olive oil; 3 golden shallots, thinly sliced; 1 lemon, juice only; 2 tsp sumac; 1 garlic clove, finely chopped; 1 bunch each coriander, parsley and mint, leaves torn; To serve: grilled flatbread and crumbled feta (optional)

Mixed tomato salad with sumac, herbs and flatbread

Australian Gourmet Traveller fast summer salad recipe for mixed tomato salad with sumac, herbs and flatbread.

Serves 6

Prep

15M

Cook

30M

Total

45M

Tomatoes are at their optimum right now, and using a colourful assortment is a treat for the eyes.

Ingredients

3 red capsicum

1.2 kg assorted tomatoes, such as kumato

80 ml (1/3 cup) extra-virgin olive oil

3 golden shallots, thinly sliced

1 lemon, juice only

2 tsp sumac

1 garlic clove, finely chopped

1 bunch each coriander, parsley and mint, leaves torn

To serve: grilled flatbread and crumbled feta (optional)

Method

Main

1.Grill capsicum over a low open flame (see note) until blackened, turning occasionally (20-30 minutes). Transfer to a heatproof bowl, cover with plastic wrap and stand until cooled (1 hour), then peel, coarsely chop and set aside.

2.Cut large tomatoes into wedges, halve smaller ones and combine in a bowl. Add olive oil, shallot, lemon juice, sumac and garlic, season to taste and toss to combine. Stir through capsicum and herbs and serve with grilled flatbread to the side and crumbled feta, if desired.