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Cooking seasonally – barbecued tomato salad

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I always think it’s really important to cook seasonally. It makes no sense to cook any other way. When produce is out of season not only does it suffer in the taste stakes – it’s also really expensive!

My philosophy is to get fruit and veg when it is not only as its best and most plentiful, but also when at its cheapest! Yummy and affordable … sounds like a recipe for success to me!

As the weather continues to warm up  – tomatoes always flourish.

So here’s my recipe for a terrific tomato salad. Simple ingredients, excellent flavour.

Barbecue Tomato Salad

 

  • 6 roma tomatoes
  • 2 tsp capers, chopped
  • 1/4 cup of basil leaves, roughly chopped
  • 1 tbs of olive oil
  • 1 tbs of balsamic vinegar
  • 2 cloves of garlic, crushed
  • 1 tsp honey
  • Sea salt and freshly ground black pepper

Method

Pre-heat your barbecue until hot.

Cut the tomatoes into quarters lengthways. Barbecue skin-side down for 4-5 minutes, or until charred and warmed through. Set aside to cool to room temperature.

Meanwhile, combine capers, basil, oil, vinegar, garlic and honey in a bowl, season with salt and pepper. Pour over tomato, toss gently to coat.

Serve this with a steak or some grilled chicken. Perfect!

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