Tomato salads are many and varied, but this Ottolenghi-inspired version is a different take on the Middle Eastern bread salad called Fattoush.
Roasting lemon pieces and bread together with the citrus-tasting spice sumac and extra virgin olive oil provides a sturdy contrasting texture for juicy sweet ripe tomatoes. An absolute summer treat!
2 medium lemons, thinly sliced crosswise
4 cups day-old bread, torn into rough bite-sized pieces
½ cup + more extra virgin olive oil
1 tbsp sumac
1 tbsp salt flakes
6 – 8 medium sized ripe tomatoes, thickly sliced crosswise
400 g fresh ricotta, drained
4 pinches ground allspice
2 tbsp toasted pine nuts
1 cup fresh mint, roughly torn
1 cup basil, freshly torn
2 tbsp chives, finely chopped
freshly cracked black pepper
- Preheat oven to 200˚C.
- Bring a small saucepan of water to the boil and cook the lemon for 2 minutes. Drain and run under cold water to chill.
- Toss Lemon with the torn bread, ½ cup extra virgin olive oil, sumac and salt flakes together in a bowl.
- Evenly spread over a baking tray and bake in the oven for 20 minutes, tossing halfway to ensure even browning. Allow to cool.
- On a platter, layer slices of the tomato, with the bread lemon mixture, spoonfuls of ricotta, a light dusting of ground allspice, a little toasted pine nuts and the herbs.
- Serve drizzled with more extra virgin olive oil and freshly cracked black pepper.