Our Recipes

Tomato, bocconcini & pickled beet salad with crunchy bits

20 minutes prep.

20 minutes cooking

Serves 4-6

Ingredients

  • 500 g mixed heirloom tomatoes, halved or quartered depending on their size
  • 2 French shallots, finely sliced
  • 65 g Pickled beetroot
  • 1 small handful of flatleaf parsley leaves
  • 220 g bocconcini
  • ½ bunch of basil, leaves picked
  • Salt flakes and freshly ground black pepper
CRUNCHY BITS
  • 100 g torn rye bread
  • 30 g parmesan, finely grated
  • 1 tablespoon raw buckwheat
  • Salt flakes
DRESSING
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ garlic clove, finely grated
  • Salt flakes and freshly ground black pepper, to taste

20 minutes prep.

20 minutes cooking

Serves 4-6

Method

Step 1 Preheat the oven to 190°C fan-forced. Like a baking tray with baking paper. Step 2 To make the crunchy bits, spread the torn bread out on the lined tray, sprinkle over the parmesan and buckwheat and season with salt. Step 3 Place a cooling rack on the tray to stop the paper blowing around in the oven, then roast for about 5 minutes until golden. Set aside to cool and crisp up. For the dressing, add all the ingredients to a small bowl and whisk to combine. Step 4 Add the tomato, shallot, beetroot and parsley to a large bowl. Tear in the bocconcini and basil. Pour over the dressing, season with salt and pepper and toss to combine. Tip into a serving bowl, break the crunchy bits over the top and serve.
Ingredients
Method

Ingredients

  • 500 g mixed heirloom tomatoes, halved or quartered depending on their size
  • 2 French shallots, finely sliced
  • 65 g Pickled beetroot
  • 1 small handful of flatleaf parsley leaves
  • 220 g bocconcini
  • ½ bunch of basil, leaves picked
  • Salt flakes and freshly ground black pepper
CRUNCHY BITS
  • 100 g torn rye bread
  • 30 g parmesan, finely grated
  • 1 tablespoon raw buckwheat
  • Salt flakes
DRESSING
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ garlic clove, finely grated
  • Salt flakes and freshly ground black pepper, to taste

Method

Step 1 Preheat the oven to 190°C fan-forced. Like a baking tray with baking paper. Step 2 To make the crunchy bits, spread the torn bread out on the lined tray, sprinkle over the parmesan and buckwheat and season with salt. Step 3 Place a cooling rack on the tray to stop the paper blowing around in the oven, then roast for about 5 minutes until golden. Set aside to cool and crisp up. For the dressing, add all the ingredients to a small bowl and whisk to combine. Step 4 Add the tomato, shallot, beetroot and parsley to a large bowl. Tear in the bocconcini and basil. Pour over the dressing, season with salt and pepper and toss to combine. Tip into a serving bowl, break the crunchy bits over the top and serve.
In The Country Cookbook
Recipe Featured In
Cookbook | In the Country
AUD $40.00
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