Tomato salad with chilli crisp

Tomato salad with chilli crisp

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  • 4
  • Easy
  • Carb Conscious Health conscious wheat and gluten free
  • 10 minutes
  • 10 minutes
  • David Nieuwoudt Sauvignon Blanc

“This salad travels well – transport the chilli crisp in a jar and drizzle over the salad just before serving. It’s also delicious as a side to thinly sliced braaied fillet or lamb, along with crunchy toasted ciabatta to mop up all the umami juices. It’s also really good at room temperature – so perfect for a picnic.”


  • 500 g Woolworths exotic tomato selection, sliced
  • 100 g Woolworths green olives 100 g, drained
  • 2 x 150 g tubs Woolworths bocconcini mozzarella, drained and torn
  • fresh basil, for serving
  • For the Italian chilli crisp:
  • 2–3 red chillies, sliced (depending on your preference)
  • 6 cloves garlic, peeled and chopped
  • 3 anchovy fillets
  • 1 cup canola oil

Cooking Instructions

1. To make the chilli crisp, place all the ingredients into a small saucepan over a low heat and simmer for 5–8 minutes, or until golden. Turn off the heat and allow to cool, then decant into a clean jar. It will keep in the fridge for up to 2 weeks.

2. Cut the tomatoes into quarters and halves. Sprinkle them with sea salt and drain in a colander for 15 minutes.

3. Top with the bocconcini, olives and basil and spoon over the chilli crisp.

Cook’s note: The chilli crisp adds massive flavour and crunchy texture.

Photographs: Myburgh Du Plessis
Food assistant: Claire-Ellen Van Rooyen

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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