Photography: Andre Martin
Bread salad (fattoush)
By Suzanne Gibbs
From the September 2007 issue of
Australian Table magazine.
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INGREDIENTS
3 thick slices Italian–style bread, such as ciabatta
500g tomatoes, diced
1 small red onion, thinly sliced
1 green capsicum, cut into strips
1 lebanese cucumber, halved lengthways, sliced
1 baby cos lettuce, shredded
½ cup basil leaves
1 tablespoon capers
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 clove of garlic, finely chopped
METHOD
Preheat oven to 180°C or 160°C fan. Place bread on a baking tray and bake for 15–20 minutes, until crisp and dry. Set aside to cool, then place under cold running water for 1 second each side, to dampen. Drain in a colander.
Place tomato, onion, capsicum, cucumber, lettuce, basil and capers in a salad bowl. Break bread into chunks and add to bowl, tossing well. Add combined vinegar, oil and garlic and toss again. Season to taste. Set aside for 1 hour for flavours to develop fully.
Tip: The reason for baking the bread until dry is to achieve a delicate toasty flavour, even though the bread is then moistened.
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