Roasted Tomato, Spinach and Bread Salad

45 mins
Serves 6
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Directions

  1. 1Preheat the oven to 200°C.
  2. 2Preheat the oven to 200°C.
  3. 3Preheat the oven to 200°C.
  4. 4Line 2 ovenproof trays with baking paper.
  5. 5Line 2 ovenproof trays with baking paper.
  6. 6Line 2 ovenproof trays with baking paper.
  7. 7Put the bread, 3 tablespoons of the oil, salt, and freshly ground black pepper into one of the trays and toss with your hands.
  8. 8Put the bread, 3 tablespoons of the oil, salt, and freshly ground black pepper into one of the trays and toss with your hands.
  9. 9Put the bread, 3 tablespoons of the oil, salt, and freshly ground black pepper into one of the trays and toss with your hands.
  10. 10Slice 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.
  11. 11Slice 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.
  12. 12Slice 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.
  13. 13Put the tomato halves side by side on the other tray.
  14. 14Put the tomato halves side by side on the other tray.
  15. 15Put the tomato halves side by side on the other tray.
  16. 16Sprinkle garlic, salt, pepper, sugar, and thyme over the tomatoes.
  17. 17Sprinkle garlic, salt, pepper, sugar, and thyme over the tomatoes.
  18. 18Sprinkle garlic, salt, pepper, sugar, and thyme over the tomatoes.
  19. 19Drizzle 3 tablespoons of oil over the tomatoes.
  20. 20Drizzle 3 tablespoons of oil over the tomatoes.
  21. 21Drizzle 3 tablespoons of oil over the tomatoes.
  22. 22Place in the oven, with the tray of bread, for 15 minutes.
  23. 23Place in the oven, with the tray of bread, for 15 minutes.
  24. 24Place in the oven, with the tray of bread, for 15 minutes.
  25. 25Remove the tray of bread; it will be browned and crisp. Reserve.
  26. 26Remove the tray of bread; it will be browned and crisp. Reserve.
  27. 27Remove the tray of bread; it will be browned and crisp. Reserve.
  28. 28Turn the oven down to 150°C and cook the tomatoes for a further 15 minutes, or until slightly shriveled.
  29. 29Turn the oven down to 150°C and cook the tomatoes for a further 15 minutes, or until slightly shriveled.
  30. 30Turn the oven down to 150°C and cook the tomatoes for a further 15 minutes, or until slightly shriveled.
  31. 31Remove from the oven and sprinkle each with a little balsamic. Reserve.
  32. 32Remove from the oven and sprinkle each with a little balsamic. Reserve.
  33. 33Remove from the oven and sprinkle each with a little balsamic. Reserve.
  34. 34Slice the onion thinly and add to the bowl of tomato juice.
  35. 35Slice the onion thinly and add to the bowl of tomato juice.
  36. 36Slice the onion thinly and add to the bowl of tomato juice.
  37. 37Season with salt and pepper and add the remaining 3 tablespoons of oil. This is the dressing.
  38. 38Season with salt and pepper and add the remaining 3 tablespoons of oil. This is the dressing.
  39. 39Season with salt and pepper and add the remaining 3 tablespoons of oil. This is the dressing.
  40. 40Put the spinach, roasted bread, and tomatoes on a serving platter, then spoon the dressing over everything.
  41. 41Put the spinach, roasted bread, and tomatoes on a serving platter, then spoon the dressing over everything.
  42. 42Put 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
  • 3 3 x 3cm thick slices ciabatta loaf
  • 3 3 x 3cm thick slices ciabatta loaf
  • 9 tablespoons extra virgin olive oil
  • 9 tablespoons extra virgin olive oil
  • 9 tablespoons extra virgin olive oil
  • 8 medium tomatoes
  • 8 medium tomatoes
  • 8 medium tomatoes
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 2 tablespoons thyme
  • 2 tablespoons thyme
  • 2 tablespoons thyme
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons balsamic vinegar
  • 3 handfuls baby spinach leaves
  • 3 handfuls baby spinach leaves
  • 3 handfuls baby spinach leaves
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 freshly ground black pepper
  • 0 freshly ground black pepper
  • 0 freshly ground black pepper

Equipment

ovenovenproof traysbaking paperknifesmall bowlstrainerpepper grinderscissorsserving platter