Name: Chargrilled tomato and bread salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 1/2 x 300g loaf ciabatta bread, cut into 1cm-thick slices; 1 large red onion, cut into wedges; 45.50 gm olive oil; 2 garlic cloves, unpeeled; 250g cherry tomatoes, halved; 125.00 ml fresh flat-leaf parsley leaves, torn; 125.00 ml fresh basil leaves, torn; 40.00 ml red wine vinegar

Chargrilled tomato and bread salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Enhanced grilled side dish with delicious charred marks.

Ingredients:

1/2 x 300g loaf ciabatta bread, cut into 1cm-thick slices
1 large red onion, cut into wedges
45.50 gm olive oil
2 garlic cloves, unpeeled
250g cherry tomatoes, halved
125.00 ml fresh flat-leaf parsley leaves, torn
125.00 ml fresh basil leaves, torn
40.00 ml red wine vinegar

Instructions:

Heat a chargrill pan over medium-high heat. Place bread and onion on a plate and drizzle with 1 tablespoon of oil. Cook bread, onion, and garlic in batches, turning occasionally, for 3 to 4 minutes until bread is golden. Transfer to a plate.
In a bowl, combine the tomato with 2 teaspoons of oil, toss to coat evenly. Cook for 2 minutes until just tender, then return to the bowl. Roughly tear the cooked bread and add it to the bowl along with onion, parsley, and basil.
Peel and finely chop garlic, then mix it with vinegar and the rest of the oil in a jug. Add salt and pepper for seasoning, then pour the mixture over the tomatoes. Gently toss to combine before serving.

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