Tuscan Salad
Photography by Steve Rood.
Serves: 4
INGREDIENTS
1/2 loaf French bread
olive oil
1 red onion, thinly sliced
200 grams cured meats, eg salami, prosciutto
1 fennel bulb, thinly sliced
1/2 punnet cherry tomatoes, halved
1/2 telegraph cucumber, roughly chopped
1 head radicchio or cos lettuce
1 cup olives
1/2 cup caper berries
1/2 cup cornichons
Dressing
1/2 cup extra virgin olive oil
2-3 tablespoons red wine vinegar
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180°C.
Break the French bread into bite-sized pieces and toss with olive oil. Place on a baking tray, season with sea salt and freshly ground pepper and roast until golden. Cool.
Soak the onion in a bowl of cold water for 10 minutes. Drain and squeeze dry in a clean tea towel.
Rip or cut the meats into large pieces.
Place all the ingredients in a large bowl.
Dressing: Whisk all the ingredients together and season. Pour over the salad and using your hands, toss well to coat. Transfer to a serving bowl.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeBrunch Salad of Roasted Shallots, Bacon, Croutons and Soft Boiled Eggs
Article by Claire Aldous
RecipeBeef Salad with Fresh Figs, Rocket and Mozzarella and Basil Dressing
Article by Claire Aldous
RecipePotato, Bean and Pancetta Salad with Poached Eggs and Pesto Dressing
Article by Claire Aldous
RecipeMixed Leaf Salad with Parmesan
Article by Claire Aldous
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!