Tomato and bread salad with tomato dressing

by MAP Group

Makes 25 portions



  • 4-5 Red peppers, whole
  • 3-4 Red onions, peeled and chopped or sliced
  • 500g Day-old or slightly stale crusty bread
  • 25ml+ 25ml Olive oil
  • 1.2kg Ripe tomatoes, chopped
  • 1 small bunch Fresh basil or oregano, or 1 tablespoon dried herbs 


  • 2 cloves Garlic, chopped
  • 1/4 Red onion, peeled, chopped or grated
  • 400g Tinned chopped tomatoes
  • 1 tsp Salt
  • 1 tsp Sugar


  1. Heat the oven to 180-220c.
  2. Roast the peppers whole till soft; 20-25 minutes. Cool, remove the seeds and chop or pull the flesh into pieces.
  3. Roast the red onion pieces, which will make them sweeter, 10-15 minutes.
  4. Tear the bread into little bite sizepieces and put on a roasting tray; toss with 25ml oil. Bake till toasted on the outside,10-15 minutes. Cool on the tray.
  5. Put the tomatoes, roast (or raw) onions, red pepper in a bowl and toss with the dried herbs and remaining oil.
  6. Blend dressing ingredients together. If there’s no blender, crush or finely chop the garlic, grate the red onion and mash the tomatoes, or use a spatula to rub them through a sieve, for a coarser dressing. 
  7. When ready to serve, add crispy bread, any fresh herbs and enough tomato dressing to coat (but without becoming soup). 

Tips and variations

  • Add pieces of tinned oily fish, such as MSC certified wild Alaskan salmon, MSC tuna, or mackerel.
  • Add diced cucumber, or roasted diced squash, aubergine or courgette to the salad.
  • Cooked white beans such as haricots or cannelini could also be used to increase non-meat protein for vegetarian meals.
  • This dressing can be used for many different salads instead of the usual oil based dressings. 


Fun facts and tips