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Home  >  Inspire & Create  >  Christmas  >  Curtis Stone’s Tomato Bread Salad with BBQ Eggplant & Capsicum


RECIPE

Curtis Stone’s Tomato Bread Salad with BBQ Eggplant & Capsicum

Prep

15 mins (+ cooling time)


Cooking

15 mins


Difficulty

Easy


Serves

8

Curtis Stone’s Tomato Bread Salad with BBQ Eggplant & Capsicum

Ingredients

  • 1 cup (250ml) extra virgin olive oil, divided
  • 4 cups (240g) 2cm-pieces day-old Coles Bakery Stone Baked by Laurent Pane Di Casa
  • 4 Lebanese eggplants (450g), halved lengthways
  • 1 red capsicum, quartered, seeded
  • 1 yellow capsicum, quartered, seeded
  • ½ cup (125ml) red wine vinegar
  • 3 garlic cloves, smashed
  • 1 tbs red wine vinegar, extra
  • 4 medium vine-ripened tomatoes, cut into 3cm pieces
  • 200g grape kumato tomatoes, halved
  • 1 Lebanese cucumber, cut into 3cm pieces
  • 1 long red chilli, seeded, finely chopped
  • ⅔ cup basil leaves
  • 2 tsp oregano leaves

Method

  1. Heat ½ cup (125ml) of the oil in a medium frying pan over medium-high heat. Cook half the bread, turning, for 2 mins or until golden brown and crisp. Use tongs to transfer bread to a wire rack. Repeat with remaining bread. Set aside to cool completely.
  2. Prepare a barbecue for medium-high heat. Brush the eggplant and combined capsicum with leftover cooking oil from the pan. Sprinkle with salt. Barbecue the eggplant and capsicum until lightly charred and tender. Transfer to a clean work surface. Cut eggplant and capsicum into 2-3cm pieces.
  3. In a small bowl, whisk the vinegar with the garlic and remaining oil. Season with salt and pepper.
  4. Just before serving, in a medium bowl, toss the bread with ¼ cup (60ml) of the dressing and the extra vinegar. Gently toss the tomatoes, cucumber, chilli, eggplant and capsicum in a large bowl with enough remaining dressing to coat. Season with salt and pepper. Fold in the bread.
  5. Transfer the salad to a large serving platter. Sprinkle with the basil and oregano. Serve immediately.

Make it ahead
The bread can be fried 1 day ahead. Store in an airtight container at room temperature. The eggplant and capsicum can be barbecued 1 day ahead. Store in an airtight container in the fridge.

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