Recipe from: 17 September 2012

Ingredients 10
Servings 1
Minutes 00:05


Serving Change
  • 2
    large ripe tomatoes
  • 4
    slices ciabatta
  • 1
    olive oil
  • 1
    clove garlic
  • 12
    rosa or cherry tomatoes
  • small handful fresh basil (I used green and purple)
  • 4
    capers (optional)
  • 1
    each of fresh lemon juice and more olive oil to dress
  • 1/2
    fresh chilli, de-seeded and chopped (optional)
  • salt and freshly ground black pepper


Pre-heat your braai grill. Slice the tomatoes into 1cm slices. Brush both the tomatoes and ciabatta with olive oil on each side.

Place on the grill until just gently charred, turning half way. This should take about 2 minutes per side for the tomatoes and about 3-4 minutes per side for the ciabatta if your braai is at a medium heat.

Remove the cooked tomatoes and ciabatta, and rub the ciatabba slices with the clove of garlic.

Roughly chop the cooked tomatoes, ciabatta, rosa/cherry tomatoes and then toss with the basil and capers.

Drizzle over more olive oil and lemon juice, and chilli if you like. Add a generous sprinkle of salt and pepper and eat immediately.

Reprinted with permission of Sarah Graham. To see more recipes, click here.


Read more on: vegetables  |  checkers braai  |  recipes


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