Tomato Salad with Fried Capers and Pine Nuts
This is the perfect salad to make with fresh, ripe, juicy, end-of-summer tomatoes – the ones that are bursting with flavour and can be enjoyed with a pinch of salt and nothing else.
Tomatoes shouldn’t be stored in the fridge, and this is especially true for the tomatoes in this recipe. Ideally, you want to enjoy this salad on a hot, hot day when the tomatoes are either fresh off the vine, or warm from being on your kitchen bench all day. The contrast of the warm, sweet tomatoes against the chilled, creamy, tangy dressing really is something, and the addition of fried capers and pine nuts takes this dish to the next level.
Ingredients 12
The Goat Dressing
80 g goat’s cheese (soft goat’s cheese), soft, crumbled
100 g Greek yoghurt
3 tbsp olive oil
Pinch salt
1 tsp lemon zest
1 tbsp dill, heaped, finely chopped
1⁄2 garlic clove, finely grated
Salad
olive oil, for cooking
2 tbsp capers
6 ripe tomatoes
2 tbsp pine nuts, toasted
basil leaves, to garnish
salt and pepper, to season
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Method 7
To fry your , heat a good inch of olive oil in a small saucepan over a medium heat. Pat the capers dry using a paper towel or tea towel (dish towel), then carefully add them to the hot oil and step back – they will release water at first, which can cause the oil to splatter.
Cook in the hot oil, shaking the pan regularly, for approximately 2–3 minutes, until they bloom and turn golden brown. Remove from the oil with a slotted spoon and lay in a single layer on a paper towel to absorb the excess oil. Set aside until ready to use.
The Goat Dressing
Put the and in a small mixing bowl and use a fork to break down the cheese and slowly work it into the yoghurt.
Once combined, add the , a little at a time, stirring well after each addition to ensure the dressing doesn’t split. Add the , , and , and stir to combine.
Spread most of the dressing over the bottom of a serving dish and smooth it with the back of a spoon.
Cut the into slices approx. 1⁄2 cm (1⁄4 in) thick and arrange the slices over the dressing. Season with a little salt and pepper, then drizzle with the remaining dressing. Top with the fried , and basil leaves.
Serve with focaccia, bruschetta or any kind of bread so you can soak up the delicious juices and creamy dressing – a truly otherworldly flavour. Enjoy alongside any assortment of salads and proteins; you can’t go wrong.
Jessica Prescott's tips
If making a meal for two, halve this recipe and use the other half of the dressing on the Kale and crouton side salad. Add a soft-boiled egg and voila, you have a perfect meal.
