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Pepper salad with granary croutons
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This delicious salad captures all the wonderful flavours of the Mediterranean. Ripe tomatoes are essential as their tangy juices form the basis of the dressing
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Serves: 2
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Prep time: 20 mins
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Cooking time: 3-5 mins
Ingredients
Use roasted peppers from the deli counter, or those packed in cartons. If they're packed in olive oil, use that instead of the extra virgin oil.
- 150g (5oz) granary bread
- 3tbsp extra-virgin olive oil
- 225g (8oz) very ripe small plum tomatoes
- 1tbsp balsamic vinegar
- 1small garlic clove, crushed
- 125g (4½ oz) roasted mixed peppers
- 8 pitted black olives, halved
- 4 anchovy fillets, halved lengthways
Method
- Tear the bread into small bite sized pieces and drizzle with 1 tbsp of the oil. Cook under a moderate grill for about 3-5 mins until starting to crisp.
- Put the tomatoes in a bowl, cover with boiling water and leave to stand for
- up to 2 mins or until the skins start to split.
- Skin and halve the tomatoes and scoop the seeds and pulp into a sieve set over a bowl. Use a spoon to press as much juice as possible into the bowl. Add the remaining oil, vinegar and garlic to the juice, and season lightly.
- Toss the tomatoes, croutons, peppers, olives and anchovies together in a salad bowl. Pour over the tomato dressing and leave for 10 minutes before serving.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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