Tuscan tomato and bread salad with roasted tomato vinaigrett

Yield: 1 servings

Measure Ingredient
500 grams Stale rustic Italian style bread; (about 1/2 a loaf)
1 kilograms Assorted fresh tomatoes
20 \N Kalamata olives
1 small Spanish onion
1 \N Continental cucumber
3 \N Cloves garlic
20 \N Basil leaves
1 tablespoon Fresh marjoram
4 \N Mint leaves; finely sliced
4 smalls Tomatoes
2 tablespoons Red wine vinegar
1 tablespoon Balsamic vinegar
6 tablespoons Olive oil
\N \N 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.

Converted by MC_Buster.

Per serving: 1107 Calories (kcal); 103g Total Fat; (80% calories from fat); 7g Protein; 49g Carbohydrate; 0mg Cholesterol; 1245mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7½ Vegetable; ½ Fruit; 20 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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