Food & Drink

How To Make Tomato And Bread Salad

Tomato and Bread Salad Recipe. At last a salad that is guaranteed to fill you up! Crunchy croutons give this traditional slimming meal a carbohydrate kick. Relish our Tomato and Bread Salad recipe. Enlarge

How To Make Tomato And Bread Salad

Tomato and Bread Salad Recipe. At last a salad that is guaranteed to fill you up! Crunchy croutons give this traditional slimming meal a carbohydrate kick. Relish our Tomato and Bread Salad recipe.

Prep:
15m
Cook:
30m
Total:
45m
Serves:
4

Step 1: You will need...

  • 6 ripe tomatoes
  • 1/2 a loaf of 2 day-old country bread
  • 2 garlic cloves
  • 1 bunch of parsley
  • 4 tbsp olive oil
  • 1 bunch of basil
  • 2 tbsp chopped parsley
  • 50 g parmesan cheese
  • 2 tbsp pine nuts
  • 1 bunch of rocket
  • for the vinaigrette:
  • 4 anchovies
  • 60 ml olive oil
  • 1 garlic clove
  • the juice of 2 lemons
  • salt and pepper
  • 1 knife
  • 1 chopping board
  • 1 roasting tray
  • 1 large bowl
  • 1 small bowl
  • 1 spoon
  • 1 blender

Step 2: Preheat the oven.

Set the temperature to 200ºC (400ºF/ gas mark 6).

Step 3: Prepare the croutons

Slice the bread then cut each slice into three lengths and then into cubes. Into the tray place the bread, chopped garlic, chopped parsley and the olive oil. Finally, season with salt and pepper and mix together well.

Step 4: Cook the croutons

Place the tray into the centre of the oven and cook for approximately 15 minutes (until the bread turns golden-brown). While it cooks, turn the croutons over to brown on both sides. Once browned, turn down to 100ºC and cook for another 15 minutes.
Remove from the oven and allow to cool.

Step 5: Make the vinaigrette

Into the blender put the anchovies, garlic, lemon juice and olive oil. Blend the ingredients until smooth and pour into the small bowl.

Step 6: Prepare the tomatoes

Chop the 6 tomatoes into large cubes, removing both ends and place into the large bowl (for best results, use tomatoes that are at room temperature).

Step 7: Complete the salad

Add to the tomatoes the croutons, pine nuts, parmesan, basil, parsley and rocket. Pour over the vinaigrette, season with salt and pepper and mix well.

Step 8: Serve

If possible, eat half an hour after making as the croutons will have soaked up the juice from the vinaigrette. Eat on its own or as a meal accompaniment - longer to make than most salads, but the croutons are well worth the wait!