I live for tomatoes. In summer I am constantly seeking and eating them. Here they play together in all their forms — the pop of fresh, the collapsing roasted, and the smoky sweet chewiness of the semi-dried smoked versions. The slathering of feta and fragrant hit of zhug make this salad the life of any party. When showcasing a few ingredients like this there is nowhere to hide, so buy the best that you can find and afford.
Serves 2-4.
Ingredients 15
Roasting
450 g cherry tomatoes
6 ‒ 8 cloves smoked garlic
3 tbsp olive oil
1⁄2 tsp cumin seeds, toasted in a dry pan until fragrant, then roughly ground
1⁄2 tsp coriander seeds, toasted in a dry pan until fragrant, then roughly ground
1 tbsp honey
Dressing
60 ml zhug, see my recipe
1 tsp honey
1⁄2 tsp red wine vinegar
3 tbsp extra-virgin olive oil
salt, to season
black pepper, freshly ground, to season
Salad
3 cups cherry tomatoes, halved
150 g semi-dried tomatoes, smoked, the absolute best you can find, chopped
1⁄2 red onion, small, finely diced
75 g Persian feta, crumbled
Handful basil leaves, generous
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Method 8
Preheat the oven to 150˚C (300˚F).
Add the , , , , , and to a baking dish and, using your hands, give everything a good toss.
Roast until the are blistered, soft and caramelised. This usually takes about an hour over the lower heat.
Allow to cool, then peel the . Transfer half of the cloves to a bowl and use a fork to gently crush them.
To the same bowl, add the , , and and whisk to combine.
Continue whisking and slowly stream in the until the dressing is smooth and emulsified. Adjust the seasoning with salt and freshly ground black pepper.
To serve, add the roasted tomatoes, , , and diced to a bowl. Give everything a gentle toss.
Crumble over the and finish with the dressing and . Season again with salt and pepper and serve.
