steps to prepare award winning Tomato, capsicum and chilli salad

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato, capsicum and chilli salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato, capsicum and chilli salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato, capsicum and chilli salad is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 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

Method

  • Step 1
    Quarter capsicum. Remove and discard seeds and membranes.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 5
    Spoon capsicum salsa over tomatoes. Serve with chargrilled bread.

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