Tomato and bread salad with fetta

Want to take your summer sides to the next level? Try our delicious tomato and bread salad with fetta.

Fresh tomato and bread salad with fetta, garnished with parsley, mint and dill prigs.

Serves

6

Prep

10m

Note: + 10 mins marinating time

Cooking

5m

Ingredients

  • 4 large vine-ripened tomatoes, cut into wedges
  • 2 roma tomatoes, thinly sliced
  • 1 red onion, thinly sliced
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1/4 cup coarsely torn mint
  • 2 tbs dill sprigs
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tsp caster sugar
  • 6 slices Coles Bakery Stone Baked by Laurent Ciabatta, coarsely torn
  • 1 tbs extra virgin olive oil, extra
  • 200g Coles Marinated Danish Fetta

Method

STEP 1

Arrange the combined tomato, onion, parsley, mint and dill in a bowl. Place the vinegar, oil and sugar in a screw-top jar. Season. Seal and shake until well combined. Drizzle over tomato mixture. Gently toss to combine. Set aside for 10 mins to develop the flavours.

STEP 2

Heat a barbecue grill or chargrill on high. Brush bread with extra oil. Cook for 1-2 mins each side or until charred.

STEP 3

Arrange tomato mixture and bread on a serving platter. Sprinkle with fetta.

Make and take: If you're transporting this salad, keep the tomato mixture, dressing, fetta and bread in separate containers. Assemble just before serving.

Dietary information

Vegetarian
Egg-free
Nut-free
Peanut-free
Sesame-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.