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Chargrilled bread and tomato salad with olives
Chargrilled bread and tomato salad with olives
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Oven-roasted Roma tomatoes shine in this vibrant and flavorful salad.
Ingredients:
  • 1kg roma tomatoes, cut into wedges
  • 62.50 ml red wine vinegar
  • 20.00 ml dried oregano
  • 113.75 gm extra virgin olive oil
  • 400g sourdough Vienna loaf, cut into 2cm thick slices
  • 1 bunch rocket, trimmed
  • 125.00 ml pitted kalamata olives
  • 180g tub bocconcini, drained, torn
Instructions:
  • Preheat the oven to 190C/170C fan-forced. Line a large baking tray with baking paper and arrange the tomato halves cut-side up on the tray.
  • Combine vinegar, oregano, garlic, and half of the oil in a bowl, then drizzle over the tomato. Sprinkle with salt and pepper. Bake for 30 minutes until the tomato is caramelized and tender.
  • Preheat a chargrill pan or barbecue grill over medium-high heat. Brush bread lightly with the remaining oil. Grill in batches for 1 to 2 minutes on each side until golden. Place on a baking tray to cool.
  • Tear the bread and place it in a large shallow serving dish with rocket. Drizzle over the tomatoes and their juices from the baking tray. Mix everything gently. Sprinkle olives and bocconcini on top. Serve and enjoy!

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