RecipesVegetarian and Vegetables

Tuscan Bread Salad Recipe

A filling tasty recipe for a salad with lots of our favourite vegetables, spices and beans.

Dairy Free
Vegan
Vegetarian
Tuscan Bread Salad Recipe
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Ingredients

Dressing:
  • 4½ tsp red wine vinegar
  • 3 tbsp olive oil
  • 3tbsp vegetable stock (you can use Steenbergs organic vegetable bouillon, but keep an eye on salt levels when seasoning later)
  • 1tsp Dijon mustard
  • Sea salt and freshly ground black pepper, to taste (or use Steenbergs organic perfect salt)
Salad
  • 4 slices sourdough bread, cut into 2cm thick slices
  • two tablespoons olive oil
  • 1 tablespoon Steenbergs za'atar
  • 1 garlic clove, halved
  • 2 ripe medium-sized tomatoes
  • 1 can organic cannellini beans, drained and rinsed
  • 1 medium sized green pepper, roasted, then cut into strips
  • 3tbsp chopped fresh basil

A filling tasty recipe for a salad with lots of our favourite vegetables, spices and beans. Recipe for 4

Method

01
Preheat the over to 180oC. Then make the salad dressing by whisking together all the ingredients until well blended. Set aside.
02
Roast the peppers in the oven for 8 minutes until skin is lightly burnt. Remove from oven, place them into a plastic bag and close the top. Leave to stand for 10 minutes, then take the peppers from the bag and peel off the skin.
03
Next rub the bread slices with the garlic.
04
Place the bread slices into a baking tray, drizzle with olive oil and sprinkle with the za'atar Toast in oven for 4 minutes or until lightly toasted. Then cut the bread into cubes and slice the roasted peppers, put each into a salad bowl. Add the rest of the ingredients and dressing, then toss until well mixed.
05
Leave to rest for 5 minutes before serving.