Bread Salad with Tomatoes

    25 minutes

    This bread salad is best made when tomatoes are really fresh and in season. Use the best quality olive oil you can, it really makes a big difference.

    1 person made this

    Serves: 4 

    • 200g ciabatta bread
    • olive oil, as needed
    • 700g ripe tomatoes, sliced
    • 1 small cucumber, peeled and diced
    • 1 clove garlic, minced
    • 1 red capsicum, finely diced
    • 1 bunch basil, roughly torn
    • 1 handful kalamata olives
    • 8 anchovy fillets
    • 1/2 cup extra virgin olive oil
    • 1 tablespoon red wine vinegar
    • salt and pepper, to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C. Thickly slice the ciabatta and place on a baking tray. Brush lightly with olive oil and bake 15 minutes until crisp.
    2. In a serving bowl, combine the tomatoes, cucumber, garlic, capsicum, basil, olives and anchovies.
    3. Combine the olive oil and vinegar in a small bowl and season with salt and pepper.
    4. Toss the bread, salad and dressing together and serve at once before the bread gets soggy.

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