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Ingredients
| 1 splashes splash | Red Wine Vinegar Red Wine Vinegar | |
| 3 handfuls handful | Basil Leaves Basil Leaf | |
| 500 g g | Cherry Tomatoes Cherry Tomatoes | |
| 1 | Baguettes
Baguette (torn-up) | |
| 23 g g | Garlic
Garlic (peeled and crushed) | |
| 1 tbsp tbsp | Honey Honey | |
| Salt Salt | ||
| 12 g g | Sugar Sugar | |
| 8 tbsp tbsp | Olive Oil Olive Oil | |
| 1 | Oranges
Orange (zest) | |
| 170 g g | Green Olives
Green Olives (drained) | |
| 1 | Red Onions
Red Onion (sliced thinly) | |
| 300 g g | Tomato Tomato | |
| 2 | Red Pepper
Red Pepper (cut into chunks) |
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+ Create new shopping listTuscan Bread Salad
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Method
This is a brilliant salad to eat at the height of our short summer when you are barbecuing for friends and family.
The vibrant colours and flavours just make you feelHealthy .
It goes with lamb chops, chicken or steak and almost any fish but best of all it is very popular with Vegetarians.
Feel free to play around with how you serve this dish, it is also perfect with mozzarella , goats cheese or feta cheese as a starter for a happy gathering of people.
- Set your oven to 200 deg.
- Put your baguette into a roasting tray and drizzle over 4 tbsp of olive oil, season the bread then roast for 12 minutes until golden and crunchy.
- Boil a kettle of water, put your red onion into a sieve then pour the boiling water over the onions to soften them.
- Mix everything together gently, season and serve it in your best big bowl for everyone to help themselves.
