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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A filling salad ideal for a barbecue. Use whichever bread you have to hand! Ingredients:
2 red peppers |
1 red onion |
1/2 english cucumber |
4 ripe tomatoes |
8 stoned black olives |
6 slices bread (of choice, i use ciabatta) |
virgin olive oil, to coat on bread (i use an olive oil spray) |
1/3 cup virgin olive oil |
2 tablespoons balsamic vinegar |
1 garlic clove, crushed |
Directions:
1. Grill or roast the peppers until the skin is blackened and blistered.
2. Place in a plastic bag until cool enough to handle.
3. Peel, seed and cut into thin strips and set aside.
4. Heat oven to 200°C/400°F degrees.
5. Peel the onion and slice into rings.
6. Thinly slice the cucumber.
7. Thickly slice the tomatoes.
8. Arrange these ingredients as well as the olives and peppers on a serving platter.
9. Brush or spray the bread slices with the olive oil and cut into cubes and bake in the oven until golden and crisp (about 10 minutes).
10. Combine all the dressing ingredients in a screw top jar and shake well.
11. Sprinkle the salad with the bread cubes.
12. Drizzle with the dressing before serving.
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