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Anything-goes summer salad with burnt tomato dressing

Anything-goes summer salad with burnt tomato dressing

A juicy tomato salad that’s been melting into sun-warmed olive oil - so moorish that the dressing leftover in the bowl is good enough to drink. Blend the tomatoes into the dressing and pour it over crisp vegetables of your choice and spicy leaves. We've chosen green beans and courgettes here as they soak up oil so well but anything goes.


500g / 17 oz mix of crisp garden salad
2 courgettes, sliced thinly lengthways, rubbed with olive oil
100g / 3.5 mz green beans or runner beans
2 tbsp capers
50g / 1.7 oz almonds, roasted

6 tbsp goats curd to serve (optional)
Salt and pepper

For the dressing
2 large ripe tomatoes
1 garlic clove
½ tsp sugar
½ tsp flaked sea salt
2 tsp sherry vinegar
60ml / 2fl oz extra virgin olive oil

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  • First make the dressing. Halve the tomatoes and scoop out the seeds (no need for perfection here). Place the tomatoes in a pan with a little oil and salt and heat on high until the skin blackens a little and juices start to run. Tip them into a blender with the remaining dressing ingredients and season to taste with salt.
  • Heat a griddle pan or barbecue on high and when smoking, add the oily courgettes. Cook until charred on each side then add to a serving bowl. Cook the green beans in a pan of boiling water for 2 minutes so they still have a little crunch. Drain and add to the courgettes.
  • Stir through the capers and almonds then toss through the tomato dressing. If time, leave to marinate until ready to serve (up to 2 hours at room temperature) then toss through the leaves just before you take the salad to the table.
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