Name: Tomato and bread salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

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.

Ingredients

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

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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Ingredients

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