Tomato and garlic bread salad

Harissa, honey and lemon come together in a dressing that makes this salad really memorable. Bread and tomatoes are perfect salad partners – one juicy, and one to soak up the juices.

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 5 garlic cloves
• 125 ml (½ cup) extra virgin olive oil, plus extra for drizzling
• 1 tbsp finely shredded parsley
• salt and pepper, to season
• ½ small loaf sourdough
• 1 tsp harissa
• ¼ tsp honey
• 1 lemon, juice and grated zest
• 375 g (3 cups) mixed cherry tomatoes
• 1 tbsp finely chopped chives

Instructions

1. Preheat the grill to high heat. Place the garlic, olive oil and parsley in a small blender and blitz until smooth. Season with salt and pepper. Tear the sourdough into chunks and place in a bowl. Add the garlic oil and toss to coat. Transfer to a baking tray and grill for about 5-10 minutes, turning once or twice until browned.
2. While the bread is toasting, place the harissa, honey, lemon juice and zest in a large bowl and mix well. Halve the tomatoes, add to the bowl, then season well and toss to combine.
3. Add the toasted bread and chives to the tomato mixture and toss to combine. Serve immediately.

Photography by Adam Liaw.

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Cook's Notes

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.