Meals Platters Recipes Salads Seasons Summer

Tomato, Roast Lemon and Sumac Bread Salad
with Ricotta, Pine Nuts and Basil

January 6, 2015
Tomato Roast Lemon Sumac Salad Image

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!


(Serves 4)

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


  1. Preheat oven to 200˚C.
  2. Bring a small saucepan of water to the boil and cook the lemon for 2 minutes. Drain and run under cold water to chill.
  3. Toss Lemon with the torn bread, ½ cup extra virgin olive oil, sumac and salt flakes together in a bowl.
  4. Evenly spread over a baking tray and bake in the oven for 20 minutes, tossing halfway to ensure even browning. Allow to cool.
  5. 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.
  6. Serve drizzled with more extra virgin olive oil and freshly cracked black pepper.


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