Super chargrilled side — everything’s yummier with a little black stripe!
Ingredients
- 1/2 x 300g loaf ciabatta bread, cut into 1cm-thick slices
- 1 large red onion, cut into wedges
- 2 1/2 tablespoons olive oil
- 2 garlic cloves, unpeeled
- 250g cherry tomatoes, halved
- 1/2 cup fresh flat-leaf parsley leaves, torn
- 1/2 cup fresh basil leaves, torn
- 2 tablespoons red wine vinegar
Method
- Step 1Preheat a chargrill pan over medium-high heat. Place bread and onion on a plate. Drizzle with 1 tablespoon oil. Cook bread, onion and garlic in batches, turning, for 3 to 4 minutes or until bread is golden. Transfer to a plate.
- Step 2Place tomato in a bowl. Drizzle with 2 teaspoons oil. Toss to coat. Cook for 2 minutes, turning, or until just tender. Return to bowl. Roughly tear cooked bread. Add bread, onion, parsley and basil to tomato.
- Step 3Peel garlic. Finely chop. Combine garlic, vinegar and remaining oil in a jug. Season with salt and pepper. Pour over tomato mixture. Toss gently to combine. Serve.
- Vegetarian
Nutrition
861 kj
Energy
11.5g
Fat Total
1.9g
Saturated Fat
3.3g
Fibre
4.1g
Protein
235mg
Sodium
20.2g
Carbs (total)
All nutrition values are per serve
Notes
This salad is ideal for using up day-old bread.
Serve with Chicken or beef sausages, grilled beef or lamb steaks.
- Author: Kim Coverdale
- Image credit: Steve Brown
- Publication: Super Food Ideas
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