- Preheat grill or barbecue to medium–hot. To grill tomatoes, place cut–side up on a baking tray. Sprinkle with garlic. Place under grill 2 to 3 minutes. Turn and cook another 2 minutes. To barbecue, place tomatoes cut–side down on a piece of cooking foil. Cook over fire 2 to 3 minutes. Turn; cook another 2 minutes. Tomatoes should still hold their shape.
- To make croutons, slice bread into small cubes. Heat 3 tablespoons of the olive oil in a nonstick frying pan over medium heat. Add bread cubes; cook until crisp on all sides. Set aside.
- Tear rocket into small pieces. Arrange on serving plates. To make vinaigrette, whisk balsamic vinegar, lemon juice, salt, pepper and remaining oil until combined.
- Place grilled tomatoes on top of rocket. Drizzle with vinaigrette. Add olives and croutons.
Tomatoes are a wonder food. One medium tomato contains more than half the daily requirement for vitamin C. Tomatoes also contain a phytochemical called lycopene that protects against prostate cancer and is known to slow damage to human cells caused by ageing and disease.
grilled tomato salad with cheese
Thickly slice 600 g large tomatoes or use cherry tomatoes and cut in half. Grill or barbecue as for the main recipe, but for 2 or 3 minutes only. Place in a serving bowl with 1 medium red onion sliced into thin rings. * To make vinaigrette, whisk 4 tablespoons olive oil, 2 tablespoons red wine vinegar, salt, freshly ground black pepper and 2 tablespoons chopped fresh mixed herbs until combined. Stir into salad. * Cut 250 g feta or baked ricotta into cubes. Sprinkle over salad. Add chopped fresh basil leaves. Serve with ciabatta.