Recipes TUSCAN BREAD AND TOMATO SALAD
TUSCAN BREAD AND TOMATO SALAD
Rustic and packed with the flavours of Italy in high summer, it’s our Tuscan bread and tomato salad. So good for you, so yummy – this is Mediterranean eating at its best.
- WHAT YOU WILL NEED -
- 1 clove garlic, finely minced
- 6 Tbsp extra virgin olive oil
- 3 Tbsp red wine vinegar
- half a loaf of ciabatta bread (day-old is perfect)
- 800g baby tomatoes, sliced in half
- 1 large red onion, finely sliced
- 8 anchovy fillets, sliced into 1cm chunks
- 4 Tbsp capers
- handful of flatleaf parsley, leaves only, finely chopped
- Cape Herb & Spice Veggie Seasoning SPRINKLE
- Basil or oregano leaves, to garnish (optional)
- METHOD -
Add the garlic to the olive oil and set aside so it can infuse. Cut the ciabatta into large chunks, place bread on a baking sheet and pop it into a pre-heated 160 ˚C oven to toast until golden and crisp – it takes about 10 minutes but keep an eye on it. Tumble the tomatoes onto a large platter, add the bread and the rest of the ingredients. Pour over olive oil and red wine vinegar and sprinkle with our Cape Herb & Spice Sprinkle Veggie Seasoning. Toss to coat, garnish with basil or oregano leaves and serve.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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