Capsicum, Tomato and Crunchy Bread Salad
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- Italian bread (any type of dry Italian-style bread, pagnotta was used in this recipe)
- 1 medium garlic, bulb
- 9 egg tomatoes, peeled
- 1⁄4 cup olive oil
- 2 tablespoons olive oil, extra
- 2 large red capsicums
- 1 large yellow capsicum
- 1 cup fresh basil leaf, lightly-packed and torn
-
Dressing
- 1 tablespoon red wine vinegar
- 2 teaspoons brown sugar
- 1⁄3 cup olive oil
directions
- DRESSING:Separate garlic bulbs into cloves, don't peel.
- Combine garlic, tomatoes and oil in baking dish.
- Bake uncovered, in moderately hot oven about 30 minutes, or until tomatoes are soft, gently turning tomato occasionally; cool.
- Reserve garlic for the dressing.
- Cut bread into 2 cm squares, combine in a bowl with extra olive oil; mix well.
- Place bread in single layer on oven tray, toast in moderate oven about 10 minutes.
- Quarter capsicums, remove seeds and membranes.
- Grill capsicums, skin side up, until skin blisters and blackens.
- Peel away skin, slice capsicums into thick strips.
- Combine tomatoes, capsicums, basil in a large bowl; toss gently.
- Add crunchy bread to salad just before serving.
- DRESSING Squeeze pulp from garlic. Blend with vinegar and sugar until smooth.
- Add oil gradually in a thin stream while motor is running.
- Blend until thick.
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