Adam Liaw's heirloom tomato and bread salad

Adam Liaw
Heirloom tomato and bread salad.
Heirloom tomato and bread salad. Photo: William Meppem
Difficulty
Easy

The key to this salad is to get a bit of salt onto the tomatoes early and leave them for just a few minutes. It draws out the flavourful juices which, combined with the oil, make a lovely dressing for the bread.

Ingredients

2 cloves garlic

½ cup olive oil, plus extra for drizzling

½ cup loosely packed parsley leaves 

½ small sourdough loaf

salt and pepper, to season

700g mixed heirloom tomatoes

1 bird's eye chilli, sliced (optional)

1 loosely packed cup basil leaves

Method

1. Heat your overhead grill to high heat. Combine the garlic, olive oil and parsley in a small blender and blend well. Tear the sourdough into chunks and coat generously with the oil mix. Season with salt and pepper. Transfer to a baking tray and grill for 5-10 minutes, turning once or twice until the sourdough is browned. 

2. While the bread is toasting, cut the tomatoes into wedges and season well with salt in a large bowl. Add the chilli (if using), then mix well. 

3. When the bread has finished toasting, transfer it to the tomato mixture, add the basil leaves and toss to combine. Serve immediately. 

Adam's tip If you want something more substantial, you could toss some rocket leaves through the salad. Or add some torn mozzarella or bocconcini to turn it into a heartier variation of the classic caprese. 

Also try: Adam Liaw's tomato spaghetti marinara