PREPARATION: 10min ~ COOK: 15min ~ READY IN: 25min
2 slices olive sourdough
1 red onion
2 large truss tomatoes
8-10 cherry tomatoes, various colours
1 bunch of fresh basil
Drizzle Hillfarm Pepperberry Oil
50 g Persian fetta
Salt and pepper, to season
1 whole garlic clove
1 small bunch nasturtium flowers
1 cup sugar
1 cup chardonnay vinegar
1 cup water
1 cup onion
- Slice your sourdough and grill in a griddle until bar marks appear on the bread. Slice the large tomatoes and halve the cherry tomatoes.
- For picking onions combine the sugar, water and vinegar in a pot until boiling. Then turn off heat and add onion, allow to steep until onions soften.
- To plate dish place large tomatoes on the bottom of your serving plate. Then, lay pickled onion on top. In a separate bowl combine cherry tomatoes and basil. Drizzle with Pepperberry oil, add the Persian fetta and season. Rub garlic clove over toasted sourdough and then break the bread up into medium size pieces and add to the salad mixture. Pile this mixture on top of onions and tomatoes and garnish with nasturtium flowers and basil leaves.