Tomato and bread salad with tomato dressing
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
- Heat the oven to 180-220c.
- Roast the peppers whole till soft; 20-25 minutes. Cool, remove the seeds and chop or pull the flesh into pieces.
- Roast the red onion pieces, which will make them sweeter, 10-15 minutes.
- Tear the bread into little ‘bite size’ pieces and put on a roasting tray; toss with 25ml oil. Bake till toasted on the outside,10-15 minutes. Cool on the tray.
- Put the tomatoes, roast (or raw) onions, red pepper in a bowl and toss with the dried herbs and remaining oil.
- 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.
- 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.