Salad recipes Archives

Braai recipes

Watermelon, cucumber and grape salad

10 minutes

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Peach-and-tomato salad

5 minutes

Peach-and-tomato salad

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus overnight draining time

Cooking Time 5 minutes

Ingredients

For the green herb oil:

2 1⁄2 cups soft herbs (such as basil, parsley and chives)
1⁄2–3⁄4 cup olive oil

For the crispy onions:

2 small white onions, thinly sliced
80 g cornflour
a generous pinch salt
1⁄4 t ground turmeric
canola oil, for frying

For the salad:

4 Woolworths ripe-and-ready peaches, quartered
500 g Woolworths exotic tomato selection, quartered
extra virgin olive oil, for drizzling
red wine vinegar, for drizzling
sea salt and freshly ground black pepper, to taste
2 x 125 g tubs Woolworths burratina mozzarella
fennel or dill fronds, for scattering
sourdough, grilled, for serving

Method

1. To make the green herb oil, blanch the herbs (stems and all) in boiling, salted water for 10 seconds, then place in an ice bath. Drain and squeeze out any excess water, then blend with the olive oil to make a smooth, vibrant purée. Place in a coffee filter paper in a sieve over a jug or bowl, or use muslin cloth. Drain overnight.

2. To make the crispy onions, rinse the onions in cold water, drain and pat dry. Mix the cornflour, salt and turmeric in a bowl. Add the onions and toss well to coat. Place in a large sieve and shake off the excess cornflour through the sieve.

3. Heat the canola oil in a saucepan. To test whether it’s hot enough, add an onion. If it sizzles and floats to the top immediately, the oil is hot enough. Carefully fry the onions in 2 batches and drain on kitchen paper. Season with a little more salt.

4. Gently toss the peaches and tomatoes in a bowl with the olive oil, vinegar and seasoning.

5. Arrange on a large platter and tear over the burratina so that the cheese and cream filling pools at the bottom of the plate. Drizzle over the green herb oil, season once more. Serve immediately scattered with the crispy fried onions, garnished with the fennel or dill. Serve the toast on the side.

Cook’s note: Add prosciutto if you like.

Find more stone fruit recipes here.

Photograph: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

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Ingredients

Method