TOMATO SALAD
SERVES 4 / PREPARATION 15 MINUTES / COOKING 20 MINUTES
FOR THE ANCHOVY DRESSING
8 anchovies, chopped
½ small or medium red onion 2 tablespoons good wine vinegar 4 tablespoons extra virgin olive oil Put the anchovies in a small bowl and mash with a fork. Grate the onion and add to the anchovies along with the vinegar, then whisk in the extra virgin olive oil. Set aside.
FOR THE HONEY-LEMON FETA 1 lemon
1 teaspoon chilli flakes 2 teaspoons honey 1 tablespoon thyme leaves 1 teaspoon olive oil 200g crumbly feta Slice the ends off the lemon (about 2-cm from each end), and squeeze these onto a small dish, keeping the rest of the lemon for the lemon-thyme olives. Add the chilli flakes, honey, thyme leaves and olive oil and mix together. Add the feta and coat well. Set aside.
Heat the oven grill. Put the feta on a baking tray and grill, close to the heat, for about 2 minutes, turning once until going golden. Keep an eye on it as the marinade will start to burn around the edges. Set aside.
FOR THE LEMON-THYME OLIVES 1 lemon, ends cut off to be used
for the honey-lemon feta 24 olives
3 tablespoons olive oil 2 tablespoons of thyme leaves Heat the oven to 200℃. Slice the body of the lemon thinly and toss with the olives and olive oil. Lay out on a baking tray lined with baking paper and roast for 8 minutes, then add the thyme leaves, toss everything again and roast for a further 6-8 minutes, until the lemon is golden. Set aside.
FOR THE CRISPY CAPERS & OREGANO oil for frying
¼ cup capers, drained and well dried ¼ cup oregano leaves, dried Heat about 3cm oil in a saucepan to 180℃ and fry the capers for about 5 minutes until crisp. Scoop out with a fork and drain on a paper towel. Add a few oregano leaves at a time to the oil, frying for about 10 seconds and draining on kitchen towel. They will splatter so a splatter guard is very useful!
TO SERVE tomatoes olive & feta barbecue bread (see page 98) Slice the tomatoes and arrange on a serving platter. Crumble over the feta then top with lemon-thyme olives, drizzle with dressing and finally top with crispy capers and oregano. Serve with olive and feta flatbreads.
The salad on our cover is pulled together using several clever elements – summer hacks at their best. Each part works well as a stand-alone, but toss them together for a sensational, screams-ofsummer tomato salad.