Slow Roasted Tomato & Bread Salad

Josh Allen, Companion Bread Guy, shows how to make a fabulous bread salad with roasted cherry tomatoes and Companion’s Ciabatta. Perfect as a light dinner or as a side for a feast with friends. Enjoy! Click here to download the recipe! Slow Roasted Tomato & Bread Salad ½ loaf Companion Ciabatta, cut into cubes 2 pints cherry tomatoes, varietal 8 basil leaves, chopped ½ cup Pecorino Romano cheese, grated ½ medium red onion, thinly sliced 2 cups arugula 4 tbsp balsamic vinegar 1/4 cup extra virgin olive oil, plus more for tomatoes and bread Salt and pepper to taste Put all ingredients in a food processor and mix. Add a pinch of pepper and salt; add extra olive oil to smooth if necessary. Preheat oven to 400 degrees. In a bowl, toss the tomatoes lightly in olive oil, salt and pepper. Spread them out into a single layer on a sheet pan and roast for 15-20 minutes, until they are slightly blistered and soft. In another bowl, toss the Ciabatta cubes lightly in olive oil, salt and pepper. Spread the bread cubes out on another sheet pan in a single layer and toast in the same oven for 8-12 minutes, until lightly browned but still soft. Allow bread and tomatoes to cool. Place all remaining ingredients in a large serving bowl and gently toss to combine. Season with salt and pepper. Let marinate for 10 minutes. Add toasty bread cubes and roasted tomatoes to salad, fold gently and serve immediately.

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