Pickled tomatoes with grilled aubergines, feta and cucumber
These pickled Piccolo cherry tomatoes are so simple to make, and the perfect way to make the most of tomato season. The tangy tomatoes are served with grilled aubergines and crumbled feta, along with fluffy homemade pitas. Perfect as a sharing main or side, this is sure to be a popular part of your summer spread.
Ingredients
Metric
Imperial
For the pickled tomatoes
- 200ml of white wine vinegar
- 500ml of water
- 1 tsp caster sugar
- 1/2 tsp sea salt
- 1 garlic clove, bruised
- 1 tsp mustard seeds
- 1 tbsp of capers in brine
- 200g of Piccolo cherry tomatoes
For the pita breads
- 250g of strong white bread flour
- 5g of fast-action dried yeast
- 5g of fine salt
- 1 tsp sugar
- 150ml of warm water
- 1 tbsp of olive oil
For serving
- 1 aubergine, sliced into 1cm rounds
- olive oil, for brushing
- 100g of feta, crumbled
- 1/2 cucumber, finely diced
- 2 tbsp of chopped dill
- freshly ground black pepper
Equipment
- Sterilised jar or container
Method
Start by pickling the tomatoes. Bring the vinegar, water, sugar, salt, garlic, mustard seeds and capers to a simmer, stirring occasionally to dissolve the sugar and salt. Cook for 1 minute, then transfer to a sterilised jar along with the tomatoes. Cover and chill for 24 hours
- 200ml of white wine vinegar
- 500ml of water
- 1 tsp caster sugar
- 1/2 tsp sea salt
- 1 garlic clove, bruised
- 1 tsp mustard seeds
- 1 tbsp of capers in brine
- 200g of Piccolo cherry tomatoes
To make the pita bread dough, mix flour, yeast, salt and sugar. Add warm water and olive oil, then mix to a soft dough
- 250g of strong white bread flour
- 5g of fast-action dried yeast
- 5g of fine salt
- 1 tsp sugar
- 150ml of warm water
- 1 tbsp of olive oil
Knead for 8 minutes on a lightly floured surface or in a stand mixer until smooth
Cover and prove for 1 hour until doubled. Towards the end of rising time, preheat the oven to 230°C fan
Divide the dough into four balls, then roll into ½ cm thick rounds
Bake on an oven tray for 6-8 minutes, or until puffed and cooked through, then wrap in a clean tea towel and set aside
Once the bread is cooked, preheat the grill to its highest setting
Brush the aubergine with olive oil
- 1 aubergine, sliced into 1cm rounds
- olive oil, for brushing
Grill for 2-3 minutes per side until golden and tender
Arrange the grilled aubergine on a platter. Top with feta, cucumber, chopped dill and pickled tomatoes. Finish with black pepper and serve with warm pita on the side
- 100g of feta, crumbled
- 1/2 cucumber, finely diced
- 2 tbsp of chopped dill
- freshly ground black pepper
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