Tuscan tomato salad with marinated goat's cheese Photo: Jennifer Soo
At Sopra, Andy Bunn's shaved cabbage salad is already a legend and the broadbean and pecorino salad is heavenly.
Ingredients
- 1kg firm, ripe oxheart tomatoes, seeded and diced
- 2 small Spanish onions, finely sliced
- 1 telegraph cucumber, peeled, seeded and diced
- 4 celery stalks, diced and blanched
- 100mL good olive oil
- 50mL good red wine vinegar
- 15mL lemon juice
- 1 ficelle (thin baguette), finely sliced
- 200g good marinated goat's cheese
- 1/2 bunch flat-leaf parsley, roughly chopped
- 1/2 bunch basil, roughly torn
- 70g salted baby capers, soaked in cold water
- Sea salt and cracked pepper
Method
Place the tomato, onion, cucumber and celery in a large bowl, season lightly and add the olive oil, vinegar and lemon juice. Toss well and leave to stand for at least 20 minutes.
Finely slice the bread into thin rounds (crostini), brush with a little extra oil and bake in a moderate oven for 8 to 10 mins until golden. Drain the goat's cheese and roughly crumble.
About 5 mins before serving, break the crostini in halves and toss with the salad. Just before serving, add the parsley, basil, goat's cheese and capers.
Season to taste and serve immediately.
