Ciabatta, Tomato and Roasted Pepper Salad

From issue #3.
Photography by Photography by Becky Nunes.
Ciabatta, Tomato and Roasted Pepper Salad

Serves: 6 - 8


1 loaf ciabatta bread
olive oil
2 tablespoons bittersweet smoked paprika
1 punnet each red and yellow cherry tomatoes
500 grams beefsteak tomatoes
2 large red capsicum
2 large yellow capsicum
fresh herbs for garnish

200 grams tomatoes, halved and seeds removed
2 tablespoons fresh herbs – marjoram, basil, flat leaf parsley
2 cloves garlic, roughly chopped
1 tablespoon red wine vinegar
100mls olive oil
salt and freshly ground black pepper


Preheat the oven to 200ºC.

Cut the bread into 2cm pieces. Place in a bowl and drizzle with olive oil. Sprinkle over the smoked paprika and season generously. Toss, tip onto a lined baking tray and bake in the oven until crisp and golden.
Halve the cherry tomatoes and squeeze out the pips.

Cut the beefsteak tomatoes into large dice. Put the capsicums on an oven tray and roast until the skins
have blackened. Don’t allow them to overcook or they will collapse in the salad. Remove from the oven and allow to cool. Remove the seeds and skin and tear into bite sized pieces.

Dressing: Place all the ingredients except the olive oil, in a food processor. Blend, then add the olive oil in a thin steady stream with the machine running. Taste for seasoning and pour into a large bowl.

To finish: Add the tomatoes and capsicum to the dressing. Toss together and set aside for half an hour if possible. Just before serving add the toasted ciabatta and fresh herbs. Serves 6-8