Bread Salad with Roasted Tomato Vinaigrette
- 1/2 loaf ciabatta or other good bread (not too dense), left out overnight to get a bit stale
- 1/2 red onion, thinly sliced
- 2 whole (or 4 halves) slow-roasted tomatoes
- 1/4 cup sherry vinegar
- 1 tsp agave nectar or sugar substitute, to taste
- Kosher salt and fresh black pepper, to taste
- 1/3 to 1/2 cup extra-virgin olive oil
- 6 large ripe cherry tomatoes, quartered
- 6-8 olives, canned black or Kalamata, halved
- 6-8 large basil leaves, roughly chopped
- 1/4 cup crumbled feta cheese
- Produce
- Basil, large leaves (6)
- Cherry tomatoes, large ripe (6)
- Red onion (1/2)
- Condiments
- Olives (6)
- Sherry vinegar (1/4 cup)
- Cooking & Baking
- Agave nectar or sugar substitute (1 tsp)
- Kosher salt and fresh black pepper (1)
- Olive oil, extra-virgin (1/3 cup)
- Bread & Baked Goods
- Ciabatta or other good bread (1/2 loaf)
- Dairy
- Feta cheese (1/4 cup)
- Other
- 2 whole (or 4 halves) slow-roasted tomatoes
Preparation
Read recipe preparation on theperfectpantry.com
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Published July 9, 2009 (3 years ago).
1 person saved this recipe.
