heirloom tomato salad

with crunchy kale and capers

  • 150g kale, stems removed and leaves torn 
  • ¼ cup (50g) baby capers, rinsed and patted dry 
  • ½ cup (40g) finely grated parmesan 
  • ¼ cup (60ml) extra virgin olive oil 
  • 1 cup basil leaves, plus extra to serve 
  • 1.5kg heirloom tomatoes, quartered and sliced
  • 2 tablespoons sherry vinegar 
  • sea salt and cracked black pepper
  1. Preheat oven to 160°C (325°F). Place the kale, capers, parmesan and 1 tablespoon of the oil in a large bowl and toss to combine. Place on a large oven tray and cook for 8 minutes. Add the basil and cook for a further 5 minutes or until crisp. Set aside. 
  2. Place the tomato, vinegar, salt and pepper in a large bowl and toss to combine. Place on a large platter. Crumble the kale mixture slightly and sprinkle over the salad. Top with extra basil and drizzle with remaining oil to serve. Serves 8–10  

Photography: Ben Dearnley

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