Tomato salad with chilli crisp
4
Easy
10 minutes
10 minutes
“This salad travels well – transport the chilli crisp in a jar and drizzle over the salad just before serving. It’s also delicious as a side to thinly sliced braaied fillet or lamb, along with crunchy toasted ciabatta to mop up all the umami juices. It’s also really good at room temperature – so perfect for a picnic.”
Ingredients
Method
- 500 g Woolworths exotic tomato selection, sliced
- 100 g Woolworths green olives 100 g, drained
- 2 x 150 g tubs Woolworths bocconcini mozzarella, drained and torn
- fresh basil, for serving For the Italian chilli crisp:
- 2–3 red chillies, sliced (depending on your preference)
- 6 cloves garlic, peeled and chopped
- 3 anchovy fillets
- 1 cup canola oil
Method
Ingredients
1. To make the chilli crisp, place all the ingredients into a small saucepan over a low heat and simmer for 5–8 minutes, or until golden. Turn off the heat and allow to cool, then decant into a clean jar. It will keep in the fridge for up to 2 weeks.
2. Cut the tomatoes into quarters and halves. Sprinkle them with sea salt and drain in a colander for 15 minutes.
3. Top with the bocconcini, olives and basil and spoon over the chilli crisp.
Cook’s note: The chilli crisp adds massive flavour and crunchy texture.
Photographs: Myburgh Du Plessis
Food assistant: Claire-Ellen Van Rooyen
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