hows everything going??
A few weeks back I made this yummy tomato bread salad to go with a fresh pea lasagne. This salad coupled greatly with it because it cut the richness of the the creamy sauce with the freshness of the tomato's!
It's one of those salads that's supper easy to make up in advance because everyone knows that when tomato's are left by themselves they always do yummy scrummy things with whatever they are next to! This salad would also be great served up just after its made, so that the bread is still nice a crunchy!
The recipe is really pretty easy to judge yourself but i'll help you out a little :)
1/2 loaf ciabatta, cut into 2cm ruff chunks
1tsp fennel seeds
a glug of olive oil
a sprig of rosemary
about 500-700g fresh mixed tomato's ( I used yellow and red cherry toms and russian black fresh from our veggie patch) ruffly chopped
a splash of white wine vinegar
small bunch of fresh basil, chopped finely
small bunch of fresh flatleaf parsley, also chopped finely
1tsp capers mooshed with the back of your knife.
2 cloves garlic, chopped finely!
Now pre-heat a hot oven about 200c or there abouts and line a roasting dish with baking paper.
put your bread on the dish and coat with the fennel seed , rosemary and oil once coated sprinkle with sea salt,.... sorry just had to get Edie. place into the oven and cook for about 15 minutes checking every 5 to turn! once ready remove from the oven!
In a nice big serving bowl place all your salad ingredients and moosh to get all the flavours going, drizzle with olive oil and season to taste with the salt and pepper.
now add in your croutons mix together and grate parmesan over the top and enjoy when ever !!