Roasted Tomato, Spinach and Bread Salad
Directions
- 1Preheat oven to 200°C.
- 2Line 2 ovenproof trays with baking paper.
- 3Put the bread, 3 tablespoons of oil, salt and pepper into one tray and toss with your hands.
- 4Slice tomatoes, remove seeds and pulp, strain, and reserve the juice.
- 5Place tomato halves on the other tray.
- 6Sprinkle garlic, salt, pepper, sugar, and thyme over the tomatoes.
- 7Drizzle 3 tablespoons of oil over the tomatoes.
- 8Bake both trays for 15 minutes.
- 9Remove bread tray, reserve bread.
- 10Reduce oven temperature to 150°C and bake tomatoes for another 15 minutes.
- 11Remove tomatoes, sprinkle with balsamic vinegar.
- 12Slice the red onion thinly and add to the tomato juice.
- 13Season with salt and pepper, add remaining oil to the juice, mix to make dressing.
- 14Place spinach, roasted bread, and tomatoes on a platter.
- 15Spoon dressing over the salad and serve.
Ingredients
- 3 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 paperknifestrainerbowl
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