Tomato and Roasted Pepper Summer Salad

Name: Tomato and Roasted Pepper Summer Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian, Mediterranean, European
Ingredients: 4 red or yellow bell peppers; ciabatta; 1 tsp dried chilli flakes; 2 crushed garlic cloves; 4 beef tomatoes; 2 mozzarella balls; 1/3 tbsp balsamic vinegar; fresh basil; 2/3 tbsp olive oil; salt and pepper

8 steps

Prep:20minCook:30min

A naughty naughty little salad, ideal for the long summer evenings. The garlic croûtons are great and can be used to elevate all of your sallys.

Updated at: Thu, 17 Aug 2023 05:10:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories265.4 kcal (13%)

Total Fat13.2 g (19%)

Carbs20.4 g (8%)

Sugars11.2 g (12%)

Protein18.9 g (38%)

Sodium623.2 mg (31%)

Fiber5.2 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4red bell peppers

or yellow

ciabatta

1 tspdried chilli flakes

⅓ Tbspbalsamic vinegar

Instructions

Step 1

🍅 Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6)

OvenPreheat

Step 2

🍅 De-seed and slice your peppers into thin strips and season with salt and pepper.

Knife

Step 3

🍅 Place on a baking tray lined with baking paper, drizzle with olive oil and roast in the oven for 15-20 minutes.

OvenHeat

Baking sheet

Parchment paper

Step 4

🍅 Cut a small loaf of ciabatta into small chunks. Add to another baking tray. Drizzle with olive oil. Add the teaspoons of chilli flakes and the crushed garlic cloves and mix around. Roast for 30 minutes until deep golden brown.

Knife

OvenHeat

Step 5

🍅 Slice the tomatoes and tear the mozzarella balls into big chunks.

Knife

Step 6

🍅 Combine in a large bowl and add a large glug of olive oil (2/3), some salt and pepper and a smaller glug (1/3) of balsamic vinegar. Mix well.