Greek Bread Salad
Vacation feeling at home: Try the recipe for Greek bread salad from Spoonsparrow.
Ingredients
- 400 g cherry tomatoes
- 2 yellow bell peppers
- 2 white onions
- 400 g ciabatta (or day‑old baguette)
- 75 ml olive oil
- 3 anchovies (in brine, from the jar)
- 2 tbsp capers
- 30 ml balsamic vinegar
- Salt
- black pepper (freshly ground)
- honey
- 0.5 bunch Basil
Instructions
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1.
Wash and halve the tomatoes. Wash the peppers, halve them, remove seeds, strip off white membranes, and cut into thin strips. Peel and halve the onions, then slice into thin strips. Crush the garlic. Slice the bread thinly, rub with garlic, brush with oil, and toast in a hot grill pan on both sides until golden. Remove and set aside. Rinse anchovies and finely chop with capers. Mix anchovies, capers, vinegar, salt, pepper, and honey; taste and adjust. Add about 40 ml of olive oil to the dressing. Wash basil, dry by shaking, and cut into strips.
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2.
Combine all salad ingredients in a large bowl, fold in the dressing, sprinkle basil strips on top, and serve immediately.
