Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1/3 loaf white sourdough bread, cut into 1cm-thick slices
- 2tablespoons extra virgin olive oil
- 1 large garlic clove, halved
- 320grams mix-a-mato tomatoes, halved
- 1 red capsicum, halved, deseeded, thinly sliced
- 1 green capsicum, halved, deseeded, thinly sliced
- 1/2 small red onion, thinly sliced into rounds
- 2tablespoons balsamic dressing
- 1 bunch basil, leaves picked
- 200grams Greek-style feta, cut into 1.5cm pieces
Description
Ready in under 30 minutes, make the most of summer tomatoes with this simple salad recipe. It will make for the perfect side at your next alfresco feast.
Method
Step 1 of 2
Heat a chargrill pan over medium-high heat. Brush both sides of each slice of bread with oil. Cook bread, in batches, for 1 minute each side or until golden and beginning to char. Rub 1 side of each slice of bread with cut sides of garlic. Cool for 5 minutes, then roughly tear bread into pieces.
Step 2 of 2
Place tomato, capsicums, onion and dressing in a large bowl. Add bread and toss to combine. Stand for 5 minutes. Toss through basil and feta. Serve.
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