The best delicious Tuscan Tomato And Bread Salad With Roasted Tomato Vinaigrett recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tuscan Tomato And Bread Salad With Roasted Tomato Vinaigrett recipe today!
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500 g Stale rustic Italian style
-bread; (about 1/2 a loaf)
1 kg Assorted fresh tomatoes
20 Kalamata olives
1 sm Spanish onion
1 Continental cucumber
3 Cloves garlic
20 Basil leaves
1 tb Fresh marjoram
4 Mint leaves; finely sliced
4 sm Tomatoes
2 tb Red wine vinegar
1 tb Balsamic vinegar
6 tb Olive oil
Salt and freshly ground
-pepper
Cut the bread into cubes and toss with 2 tablespoons olive oil. Spread out
on a baking tray and bake at 200c. for 5 minutes. Cool.
To make the dressing, heat a heavy pan and brush the skins of the tomatoes
with a little olive oil. Cook the whole tomatoes in the pan until well
blackened all over. Puree with the remaining olive oil, vinegars, garlic
and salt and pepper to taste, then put through a sieve to remove solids.
Allow to cool.
Remove the seeds from the tomatoes and chop into small chunks. Peel the
cucumber and remove the seeds by running a teaspoon along the central seed
area. Slice finely.
Finely chop the Spanish onion.
Remove the stones from the olives by squashing them with the wide blade of
a knife
Mince the garlic cloves.
In a mixing bowl, place the bread cubes, tomatoes, cucumber, Spanish onion,
olives and torn basil leaves. Add the chopped mint and marjoram. Mix well.
Pour over the dressing and toss thoroughly. Allow to sit for 10 minutes
then serve.
Yields
1 servings
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