Photography: Cath Muscat / Styling: John Mangila
We love heirloom tomatoes! Considered by many as the best tomatoes for growing, this simple and wholesome salad recipe is a wonderful way to enjoy the lush flavour of homegrown and a level up from eating them simply with a sprinkle of salt straight from the garden. For those of us who wish we could grow them, can’t wait for the crop or want to use a market-sourced haul, a salad with heirloom tomatoes is a sure-fire winner and the added bonus of fresh zucchini and creamy mozzarella brings the colours of Italy to the table. Bellissimo!
Ingredients
Method
1.
Preheat oven to 180°C. Combine oil, bread and garlic in a large bowl. Spread onto a large oven tray. Bake for about 10 minutes or until crisp and golden. Remove and set aside.
2.
Meanwhile, heat extra oil on a chargrill plate over a medium-high heat. Add zucchini ribbons, in batches, and cook for 2-3 minutes each side or until charred. Remove and set aside.
3.
To make dressing, combine all ingredients in a small bowl. Season. Thickly slice 4-6 large heirloom tomatoes. Place 2 whole small tomatoes on a large serving platter then arrange sliced tomatoes with whole baby tomatoes and some halved on platter.
4.
Add zucchini ribbons in a pile, then tear mozzarella in half and place on platter. Arrange peach wedges and radish around edges. Sprinkle with some of the garlic bread and olives. Spoon some of the dressing over mozzarella and tomatoes. Serve remaining dressing, remaining garlic bread and olives on the side.
