Directions for: Tomato and Bread Salad
Ingredients
1 prepared flat bread or pizza crust (about 400g)
cup extra virgin olive oil (125ml)
2 Tbsp red wine vinegar (30ml)
cup fresh basil leaves (75ml)
tsp salt (1ml)
pinch freshly ground pepper (pinch)
1 pint each red and yellow cherry tomatoes, halved (1pint each)
1 cup sliced half-moons of English cucumber (about 1/2) (250ml)
cup thinly sliced red onion (50ml)
Directions
1. Preheat oven to 450 F/230 C. Place pizza crust on a baking sheet and bake for 8-10 minutes, or until golden brown and crisp. Cool slightly. Cut crust into 1-inch/2.5 cm pieces to measure 2 cups/500 mL and set aside.
2. Prepare the vinaigrette by mixing the oil with the vinegar, basil, salt & pepper in a blender until smooth.
3. Combine the tomatoes, cucumber and onion in a serving bowl, along with the pizza crust pieces. Drizzle with the vinaigrette and toss gently to coat. Season, to taste, with additional salt & freshly ground pepper, if necessary.
Tip: For a twist, add 1/4 cup/50 mL slivered black olives to the salad and top with some crumbled feta cheese.
(There will be leftover pizza crust. You could cut the remaining crust into wedges and use it to dip into olive oil mixed with drizzles of balsamic vinegar and pinches of salt and freshly ground pepper.)
See more: Lunch, Tomatoes, Picnic, Salad, Quick and Easy, Dinner, Side, Rice/Grain, Kid-Friendly, Vegetarian, Healthy, Dairy-Free