Tomato and Bread Salad

5 from 7 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 4 people


For the tomato dressing:

  • 1 piece Onion or shallots, small
  • 1 tsp Tomato paste
  • Some garlic
  • 100 ml Balsamic vinegar, white
  • 100 ml Cold pressed olive oil
  • 2 piece Medium tomatoes
  • Salt pepper

For the bread cubes

  • 300 g Ciabatta or Italian white bread
  • 1 toe Garlic, squeezed
  • 2 Branches Rosemary
  • Olive oil

For the tomato and bread salad

  • 1 bunch Rocket, washed and plucked
  • 13 piece Spring onion (spring onion)
  • 0,5 bunch Parsley, finely chopped
  • 1 Handful Colorful cherry tomatoes, washed and quartered

For the oven tomatoes:

  • 2 piece Beefsteak tomatoes
  • Salt pepper
  • Olive oil


For the bread cubes:

  • Cut the white bread into slightly larger cubes. Heat the olive oil in a non-stick pan, add the bread cubes, the pressed garlic clove and the rosemary and roast until golden brown. Put in a bowl and let cool.

For the dressing:

  • Score the tomatoes crosswise, briefly (30 seconds to 1 minute) in hot water, rinse with cold water and peel off the skin. Finely chop the onion or shallots and place in a tall mug (or Thermomix). Add about half a teaspoon of finely chopped garlic, tomato paste, balsamic vinegar, olive oil and the coarsely chopped tomatoes and mix everything finely with a hand blender. Pour the dressing over the prepared bread cubes, mix carefully and let it steep in the refrigerator for about 10-20 minutes.
  • In the meantime, prepare the rocket, cut the spring onion into fine rings, finely chop the parsley and cut the tomatoes in half or quarter. Add everything to the marinated bread and mix well again.
  • I served the tomato and bread salad with fried chicken breast and oven tomatoes.

For the oven tomatoes:

  • 1-2 Cut beefsteak tomatoes into thick slices and place on a baking sheet, season with salt and pepper and drizzle each slice with a teaspoon of olive oil. Bake in a preheated oven (fan oven, 180 C) for about 15 minutes. Let cool a little and peel off the skin.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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