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Home » Recipes » Meatless » Tomato, Roasted Pepper and Bread Salad

Tomato, Roasted Pepper and Bread Salad

This recipe calls for:
Gourmet Red Chili
For convenience you can buy peppers already roasted from the deli section of your local grocery store or in jars.

6 slices crusty bread, such as ciabatta
olive oil for brushing on bread
16 medium vine-ripened red tomatoes, chopped
2 large roasted peppers, thinly sliced
1/2 cup chopped fresh flat leaf parsley
3 tablespoons chopped fresh basil
pinch of salt and freshly ground pepper
4 oz (125g) goat (or feta) cheese, crumbled

SWEET BALSAMIC AND CHILI VINAIGRETTE
1 garlic clove, minced
1/3cup olive oil
3 tablespoons Gourmet Red Chili
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
pinch of salt and freshly ground pepper

To make the sweet balsamic and chili vinaigrette, put all ingredients in a jar with a screw-top lid. Shake until well combined.

Brush both sides of each slice of bread with a little oil. Toast bread on preheated barbecue or grill pan over medium heat until grill marks appear and bread is crisp; cool. Break into chunks in large bowl.

Place bread, vinaigrette and remaining ingredients in a large bowl. Toss gently to combine. Serve immediately. Serves 6 to 8.