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187 kcal

(0)

Difficulty:easy
Preparation:15 min
Ready in:28 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
187
9%
Protein
3 g
6%
Fat
15 g
19%
Added Sugar
0 g
0%
Carbohydrates
13 g
5%
Roughage
2 g
-
Saturates
2 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

3 cupscrusty Bread cut into 1-inch cubes; ciabatta or rustic
3large, ripe tomatoes rinsed; halved; seeded; and roughly chopped
4scallions rinsed and finely chopped
4 tablespoonsfresh Basil shredded
2 tablespoonsolive oil
3large, ripe tomatoes rinsed; halved; seeded; and roughly chopped
12fresh Basil leaves
Sea salt to taste
freshly ground Black pepper to taste
For Dressing
2 clovesgarlic crushed
2 tablespoonsolive oil
4 tablespoonsRed wine vinegar (or balsamic vinegar)

Directions

1 Preheat oven to 400 degrees F. Toast cubed bread in the oven for 10 minutes, turning occasionally. Cubes should be crisp and lightly browned.
2 Place toasted bread and chopped tomatoes, spring onions, and basil in a high-sided bowl.
3 Heat the oil in a medium skillet over high heat. Add the cherry or grape tomatoes and basil leaves, saute for about three minutes, or until the tomatoes start to pop. Remove from heat and add to the bowl. Season with salt and pepper; to taste.
4 For Dressing:
5 Crush the garlic in a mortar and pestle. Whisk the garlic, olive oil, and vinegar together. Pour over salad. Adjust seasoning if necessary. Let sit for 10 to 15 minutes (no longer as the bread will become soggy) before serving. The bread should soak up the dressing.
6 Toss and divide between plates. Serve.
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