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Italian tomato and bread salad


Italian tomato & bread salad

Italian tomato & bread salad

S. Wongkaew

A fresh and delicious Italian tomato and bread salad with capsicum, asparagus, white anchovies and coriander. All tossed in a red wine vinegar and garlic dressing.

Marinated white anchovies can be found in delis or gourmet shops. They add a sweet, salty and tangy kick to salads.


  • 4 slices of ciabatta or sourdough bread, torn into bite-sized pieces
  • 2 Tbsp olive oil
  • 10 asparagus spears, woody ends trimmed
  • 1 punnet of red cherry tomatoes, halved
  • 1 punnet of small yellow tomatoes, halved
  • 1 yellow capsicum, sliced with seeds and white membrane discarded
  • 1/2 Spanish onion, thinly sliced
  • 8 marinated white anchovies, chopped
  • 1/3 cup loosely packed coriander (cilantro) leaves
  • ***DRESSING***
  • 60ml extra virgin olive oil
  • 1 Tbsp red wine vinegar
  • 1 garlic clove, finely chopped
  • Salt & freshly ground black pepper for seasoning


  1. Heat olive oil in a frying pan over a medium heat. Fry bread, shaking the pan around to brown on both sides until lightly toasted.
  2. Steam asparagus for about 3-4 minutes or until tender but firm. Cool under in cold water then drain and cut into segments.
  3. Place croutons, asparagus, tomatoes, capsicum, Spanish onion, anchovies and coriander in a large mixing bowl. Set aside.
  4. Make the dressing by combining extra virgin olive oil. red wine vinegar and garlic together in a small bowl. Use a fork to whisk well then add several spoonfuls to salad.
  5. Toss salad well then season with salt and pepper. Serve immediately.
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