Tomato salad with chilli crisp

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“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.”

Ingredients

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