Bread salad with Roma tomatoes, yellow peppers and red onions

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

A classic and timeless salad to soak up yesterday's bread, add fresh ingredients and create a delicious and hearty basil-spiked side. It's also perfect all by itself.

Ingredients

1 small ciabatta, cut into 1-inch cubes

2 tablespoons extra virgin olive oil

4 Roma tomatoes, cored and quartered

1/2 cup fresh basil leaves, thinly sliced

1 yellow pepper, cut into 1-inch cubes

1 cup sliced English cucumber

1/2 cup thinly sliced red onion

1/4 cup chopped fresh parsley

Sea salt and freshly ground pepper, to taste

Red wine vinaigrette

1/3 cup extra-virgin olive oil

1/4 cup red wine vinegar

1/2 teaspoon Dijon mustard

Preparation

For dressing, in small bowl combine all ingredients until well blended; set aside. For salad, preheat oven to 350°F. Toss bread cubes with olive oil. Place on baking sheet and toast until golden brown, about 7 to 10 minutes. Remove from heat. In large bowl, combine tomatoes, basil, peppers, cucumber, onion and parsley. Add dressing and toss well. Let stand 30 minutes prior to serving. Season with salt and pepper. The bread will soak up the dressing and become slightly soft. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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