Recipe

Tomato and bread salad

Love bruschetta but find it a bit too messy to eat for lunch? This salad is perfect for you with doughy bread pieces, balsamic vinegar and a medley of juicy tomatoes.

Apr 12, 2013 2:00pm
  • 10 mins cooking
  • Serves 4
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Photography by Steve Brown. Styling by Michelle Cranston.

Ingredients

Tomato and bread salad
  • 1 (400g) loaf sourdough bread
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 punnet (900g) tomato medley
  • 1 tablespoon small salted capers, rinsed
  • 1/4 preserved lemon, flesh removed, rind finely chopped
  • 1/2 cup roughly chopped parsley
  • 1/2 cup fresh oregano leaves
  • 1/2 cup (60ml) extra virgin olive oil, extra
  • 1 tablespoon balsamic vinegar

Method

Tomato and bread salad
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Remove the crusts from the bread and then tear the soft bread into bite-sized chunks. Put the bread chunks on a large baking tray and drizzle with oil. Toss so as to ensure the oil has fully coated the bread. Bake for 10 minutes or until golden and crunchy.
  • 3
    Just before serving, cut the tomatoes in half. Combine tomatoes, baked bread and remaining ingredients, except the extra oil and vinegar, in a large serving bowl.
  • 4
    Serve drizzled with the combined extra oil and vinegar.

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