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.
1 person made this
Ingredients
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
Directions
Preparation:25min ›
Cook:1hour ›
Extra time:1hour resting ›
Ready in:2hours25min
- 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.
- Lightly toast the bread under the grill then tear into bite sized pieces. Place in a salad bowl.
- 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.
