Roasted Tomato, Spinach and Bread Salad
Directions
- 1Preheat the oven to 200°C.
- 2Line 2 ovenproof trays with baking paper.
- 3Put the bread, 3 tablespoons of the oil, salt, and freshly ground black pepper into one of the trays and toss with your hands.
- 4Slice the tomatoes through their equators and pull the seeds and pulp out into a small bowl, then pour into a strainer over another bowl and let drain well. Discard the seeds, reserve the juice.
- 5Put the tomato halves side by side on the other tray.
- 6Sprinkle garlic, salt, pepper, sugar, and thyme over the tomatoes.
- 7Drizzle 3 tablespoons of oil over the tomatoes.
- 8Place in the oven, with the tray of bread, for 15 minutes.
- 9Remove the tray of bread; it will be browned and crisp. Reserve.
- 10Turn the oven down to 150°C and cook the tomatoes for a further 15 minutes, or until slightly shriveled.
- 11Remove from the oven and sprinkle each with a little balsamic. Reserve.
- 12Slice the onion thinly and add to the bowl of tomato juice.
- 13Season with salt and pepper and add the remaining 3 tablespoons of oil. This is the dressing.
- 14Put the spinach, roasted bread, and tomatoes on a serving platter, then spoon the dressing over everything.
Ingredients
- 3 3 x 3cm thick slices ciabatta loaf
- 9 tablespoons extra virgin olive oil
- 8 medium tomatoes
- 1 clove garlic
- 1 teaspoon sugar
- 2 tablespoons thyme
- 1 red onion
- 2 tablespoons balsamic vinegar
- 3 handfuls baby spinach leaves
- 0 salt
- 0 freshly ground black pepper
Equipment
ovenovenproof traysbaking paperknifesmall bowlstrainerpepper grinderscissorsserving platter
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