These amazing tomatoes arrived on the doorstep yesterday from our neighbour, David, whose garden is always bursting with good things at this time of year. I love all their wibbly, wobbly, knobbly bits…
Delicious tomatoes from David
I thought I would use them to have a go at making this Country Bread Salad that we featured in our September issue. Here’s the recipe…
Country bread salad
Romano red peppers, cored and cut into small chunks
10 tbsps extra-virgin olive oil
150g ciabatta or other rustic country bread
½ small red onion, sliced as thinly as possible
Handful basil leaves
Handful pitted black olives
1 plump clove garlic, crushed
4 to 5 tsps red wine vinegar
Salt and pepper
1 Preheat the oven to 220°C/425°F/Gas 7. Scatter the peppers in a roasting tin and drizzle with 1 tbsp of the olive oil. Roast for 30 to 40 minutes until soft and just beginning to colour. Tear the bread into small pieces and scatter over the peppers. Drizzle with another 2 tbsps of the oil and return to the oven for a further 10 minutes or until lightly toasted.
2 Halve or quarter the tomatoes (depending on size) and scoop the seeds and pulp into a sieve set over a bowl. Press the pulp with the back of a spoon to squeeze out the juice (if the pulp is
quite firm, whizz it in a food processor first so it’s easier to extract the juice). Discard the pulp.
3 Toss together the roast peppers and bread, tomatoes, onion, basil and olives in a salad bowl. To make the dressing, whisk the tomato juice with the remaining oil, garlic and red wine vinegar, so the dressing is tangy but not too sharp. Season with salt and plenty
of freshly ground black pepper. Pour the dressing over the salad about 15 minutes before serving. This will allow the dressing to soften the bread but not turn it completely soggy.
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