Roasted Tomato, Spinach and Bread Salad

45 mins
Serves 6
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Directions

  1. 1Preheat oven to 200°C.
  2. 2Preheat oven to 200°C.
  3. 3Preheat 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 oil, salt and pepper into one tray and toss with your hands.
  8. 8Put the bread, 3 tablespoons of oil, salt and pepper into one tray and toss with your hands.
  9. 9Put the bread, 3 tablespoons of oil, salt and pepper into one tray and toss with your hands.
  10. 10Slice tomatoes, remove seeds and pulp, strain, and reserve the juice.
  11. 11Slice tomatoes, remove seeds and pulp, strain, and reserve the juice.
  12. 12Slice tomatoes, remove seeds and pulp, strain, and reserve the juice.
  13. 13Place tomato halves on the other tray.
  14. 14Place tomato halves on the other tray.
  15. 15Place tomato halves 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. 22Bake both trays for 15 minutes.
  23. 23Bake both trays for 15 minutes.
  24. 24Bake both trays for 15 minutes.
  25. 25Remove bread tray, reserve bread.
  26. 26Remove bread tray, reserve bread.
  27. 27Remove bread tray, reserve bread.
  28. 28Reduce oven temperature to 150°C and bake tomatoes for another 15 minutes.
  29. 29Reduce oven temperature to 150°C and bake tomatoes for another 15 minutes.
  30. 30Reduce oven temperature to 150°C and bake tomatoes for another 15 minutes.
  31. 31Remove tomatoes, sprinkle with balsamic vinegar.
  32. 32Remove tomatoes, sprinkle with balsamic vinegar.
  33. 33Remove tomatoes, sprinkle with balsamic vinegar.
  34. 34Slice the red onion thinly and add to the tomato juice.
  35. 35Slice the red onion thinly and add to the tomato juice.
  36. 36Slice the red onion thinly and add to the tomato juice.
  37. 37Season with salt and pepper, add remaining oil to the juice, mix to make dressing.
  38. 38Season with salt and pepper, add remaining oil to the juice, mix to make dressing.
  39. 39Season with salt and pepper, add remaining oil to the juice, mix to make dressing.
  40. 40Place spinach, roasted bread, and tomatoes on a platter.
  41. 41Place spinach, roasted bread, and tomatoes on a platter.
  42. 42Place spinach, roasted bread, and tomatoes on a platter.
  43. 43Spoon dressing over the salad and serve.
  44. 44Spoon dressing over the salad and serve.
  45. 45Spoon dressing over the salad and serve.

Ingredients

  • 3 slices ciabatta loaf
  • 3 slices ciabatta loaf
  • 3 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 paperknifestrainerbowl