Roast Tomato, Caper and Bread Salad

Roast Tomato, Caper and Bread Salad


1 person made this

With a good bread salad you have to give it a little while for the flavours to meld but don't wait too long or the bread will get mushy.

lucky New South Wales, Australia

Serves: 4 

  • 6 roma tomatoes
  • 2 cloves garlic, thinly sliced
  • 4 thick slices stale ciabatta bread
  • 1/2 cucumber, thinly sliced
  • 1 red onion, diced
  • small handful parsley, chopped
  • 1/2 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1 bunch basil, torn up
  • 3/4 cup capers
  • salt and black pepper, to taste

Preparation:25min  ›  Cook:1hour  ›  Extra time:1hour resting  ›  Ready in:2hours25min 

  1. Preheat the oven to 160 degrees C. Cut the tomatoes in half, squeeze out the seeds and insert slivers of garlic. Place in a baking tray and roast 1 hour or until wilted.
  2. Lightly toast the bread under the grill then tear into bite sized pieces. Place in a salad bowl.
  3. Add the tomatoes, cucumber, onion, parsley, salt and pepper to taste. Sprinkle with the olive oil and vinegars, toss and let sit 1 hour for the flavours to blend. Add the capers and basil and serve.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate