Recipe by Sackville
Great way to use up stale bread! I have made this with and without the herbs and olives and both ways are good, just the one without is a bit simpler. Maybe more of an appetiser than a main course.
Top Review by ballarat
I have made this salad a couple of times and loved it each time. I have added shredded carrot as well as seeded sliced cucumber and celery. The toasted crushed cumin seeds and fresh herbs make this salad something special. Thanks for posting.
For the salad
- 2 green peppers, grilled and peeled
- 125 g ciabatta, half the crust removed
- 300 g cherry tomatoes, halved
- 4 tablespoons fresh coriander leaves (optional)
- 2 tablespoons roughly chopped fresh flat-leaf parsley (optional)
- 120 g black olives (optional)
- sea salt
- black pepper
For the dressing
- 1 garlic clove, crushed to a paste with salt
- 1 teaspoon lightly pan-roasted cumin seed, roughly ground
- 1 tablespoon sweet red wine vinegar
- 4 tablespoons tomato juice
- 4 tablespoons extra virgin olive oil
Directions See How It's Made
- Preheat the oven to 220C or 425°F.
- Put the peppers into char.
- Meanwhile, break up the bread into bite-sized pieces and place on a roasting tray.
- Put in the oven for 10 minutes until lightly toasted.
- Peel and tear the charred peppers into strips and make the dressing.
- In a bowl, mix the garlic with the cumin, vinegar, tomato juice, salt and black pepper.
- Add the olive oil and whisk well.
- Season to taste.
- When the bread is ready, transfer to a large salad bowl and pour over half the dressing.
- Toss and let sit for a few seconds, before adding the peppers, tomatoes, herbs and olives.
- Pour on the remaining dressing, toss again and check the seasoning.
- Serve with a bit of extra olive oil drizzled on top, if you like.