Anything-Goes Summer Salad With Burnt Tomato Dressing
Anything-Goes Summer Salad With Burnt Tomato Dressing

Anything-Goes Summer Salad With Burnt Tomato Dressing

A juicy tomato salad that’s been soaking into the sun-warmed olive oil – it's so moreish, the leftover dressing is good enough to drink. Blend the tomatoes into the dressing and pour it over spicy leaves and crisp vegetables of your choice. Green beans and courgettes are used as the base here, as they soak up oil so well, but anything goes.
500g of mix of crisp garden salad
2 courgettes, sliced thinly lengthways, rubbed with olive oil
100g of green beans or runner beans
2 tbsp of capers
50g of almonds, roasted
6 tbsp of goat's curd to serve (optional)
Salt & pepper
For the dressing
2 large ripe tomatoes
1 garlic clove
½ tsp of sugar
½ tsp of flaked sea salt
2 tsp of sherry vinegar
60ml of extra virgin olive oil
Step 1

First make the dressing. Halve the tomatoes and scoop out the seeds (no need for perfection here). Place the tomatoes in a pan with a little oil and salt and heat on high until the skin blackens a little and juices start to run. Tip them into a blender with the remaining dressing ingredients and season to taste with salt.

Step 2

Heat a griddle pan or barbecue on high and when smoking, add the oily courgettes. Cook until charred on each side then add to a serving bowl. Cook the green beans in a pan of boiling water for 2 minutes so they still have a little crunch. Drain and add to the courgettes.

Step 3

Stir through the capers and almonds then toss through the tomato dressing. If time, leave to marinate until ready to serve (up to 2 hours at room temperature) then toss through the leaves just before you take the salad to the table.

Recipe by British tabletop brand Monoware. For more visit the brand's Journal here. Salad here shown with Monoware's dinner plates in Chalk, £20 each.

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