• 6servings
  • 65minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium round crusty white bread

  2. 2 cloves garlic , halved

  3. drizzle olive oil

  4. 3-4 large tomatoes , chopped

  5. small handful sun-dried tomatoes , chopped

  6. small handful oven roasted tomatoes , chopped

  7. 1 yellow pepper , chopped

  8. handful wild rocket , roughly torn

  9. handful leaves torn basil

Instructions Jump to Ingredients ↑

  1. Slice the top off the loaf to make a lid then cut or pull out most of the inside of the loaf, leaving a hollow shell about 2 centimetres thick. Tear or slice the middle of the loaf into bite-size pieces.

  2. Heat a generous drizzle of olive oil in a large frying pan over a medium-high heat and add the garlic. When the garlic starts to sizzle, add the pieces of bread and fry for 4-5 minutes, or until golden and crisp on both sides, adding more oil if the pan becomes dry. Remove from the heat and set aside to cool in the pan.

  3. In a bowl, mix the fresh tomatoes and sun-dried and semi-dried tomatoes, if using, with the yellow pepper, wild rocket and basil. Season, to taste, with salt and freshly ground black pepper.

  4. Stir the fried bread croutons into the salad and tip everything into the hollowed out loaf. Drizzle with plenty of olive oil and cover with the bread lid.

  5. Set aside for about half an hour to allow the juices and olive oil to soak into the loaf then serve in thick slices.


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