Roast Tomato, Caper and Bread Salad

    2 hours 25 minutes

    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.


    New South Wales, Australia
    1 person made this

    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.

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