The salami in this Italian summer salad is rehydrated, surrendering its fragrance to the juicy, ripe tomatoes. Basil and olive oil add a fresh, herby lift. Matthew Evans recommends using a chilli-, garlic- or fennel-infused salami for an extra kick.
- 10 beefsteak tomatoes, cut into 5 mm-thick slices
- 20 slices salami
- handful of basil, leaves picked
- extra virgin olive oil, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 1 hour
Arrange tomatoes and salami, slightly overlapping, in rows on a platter. Set aside for 1 hour for the flavours to infuse. Scatter with basil leaves and drizzle with extra virgin olive oil to serve.
As seen in Feast magazine, Feb 2012, Issue 6.
Photography by Alan Benson.