Brunch,
Vegan,
A unique twist on the simple salad. This recipe transforms leftover wholesale bread into a sensational salad that can be served alone or accompany succulent meat and fish. Perfect to enjoy during the warmer summer months, our Crunchy Sourdough Salad is great for sandwich suppliers.
30 Mins
2
Ingredients
Kara White Bloomer Bread
500g ripe tomatoes
100ml olive oil
50ml red wine Vinegar
3 shallots
100g black & green olives
Basil
100g grated parmesan
Process
Dice the bread into cubes and place in an ovenproof dish or baking tray. Drizzle olive oil over the bread, ensuring every cube is coated. Place in an oven until the bread has turned golden brown and slightly crisp.
Peel and chop the shallots and place in a bowl with the red wine vinegar, a splash of oil and some salt then give everything a good mix. This is your quick but tasty salad dressing.
Once cooked, place the bread cubes into a bowl and top with chopped vine tomatoes, chopped olives, shredded basil and grated parmesan.
Toss all the ingredients in the bowl and drizzle over the dressing.
To serve, place on a separate plate with grated parmesan to garnish.
This recipe uses
