appetite magazine
Italian bread salad
 
 
Serves: 4
Ingredients
  • ½ cucumber
  • 2 romano peppers
  • 12 cherry tomatoes
  • 6 echalion (banana) shallots
  • 2 slices ciabatta/ focaccia
  • 2 cloves garlic, peeled
  • 2 tbsp red wine vinegar
  • 100ml good olive oil
  • 8 basil leaves
  • salt and pepper
Method
  1. Peel the cucumber, cut in half lengthways and remove the seeds with a teaspoon.
  2. Cut into bite-sized chunks of about 1cm square.
  3. Cut the peppers into the same size pieces as the cucumber.
  4. Cut the cherry tomatoes in half.
  5. Cut the shallots in half lengthways, remove the ‘leaves’ of the shallot, then cut into bite-sized pieces of about 1cm squares.
  6. Cut the bread in to bite-sized pieces, place on an oven tray with a little olive oil and season with salt and pepper then bake at 200C/Gas 6 for 5-7 mins or until just toasted, then remove.
  7. Slice the peeled garlic very, very thinly, place into a bowl and add the vinegar and oil.
  8. Place all the ingredients into a mixing bowl and mix together well.
  9. Check the seasoning and adjust if necessary.
  10. Add some finely shredded basil.
  11. Then place into a dish and serve.
Recipe by appetite magazine at https://www.appetitemag.co.uk/italian-bread-salad/