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Curtis Stone's tomato and bread salad with BBQ eggplant and capsicum

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  • Vegan
  • Vegetarian
  • No added sugar
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Egg free
  • Dairy free

For a crowd-pleasing salad, try this tasty combination of fresh tomato, crunchy bread and BBQ veggies. It’s topped with fresh basil and oregano for a finishing touch.

  • Serves8
  • Cook time15 minutes
  • Prep time15 minutes, + cooling time


  • 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, halved lengthways
  • 1 red capsicum, quartered, seeded
  • 1 yellow capsicum, quartered, seeded
  • 1/2 cup (125ml) red wine vinegar
  • 1 tbs red wine vinegar, extra
  • 3 garlic cloves, crushed
  • 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
  • 2/3 cup basil leaves
  • 2 tsp oregano sprigs

Nutritional information

Per serve: Energy: 1714kJ/410 Cals (20%), Protein: 7g (14%), Fat: 30g (43%), Sat Fat: 5g (21%), Sodium 229mg (11%), Carb: 24g (8%), Sugar: 10g (11%), Dietary Fibre: 8g (27%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat 1/2 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 the bread to a wire rack. Repeat with remaining bread. Set aside to cool completely. Reserve the oil in the pan.
  2. Step 2

    Prepare a barbecue for medium-high heat. Brush the eggplant and combined capsicum with reserved oil from the pan. Sprinkle with salt. Barbecue eggplant and capsicum until lightly charred and tender. Transfer eggplant and capsicum to a clean work surface and cut into 2-3cm pieces.
  3. Step 3

    In a small bowl, whisk the vinegar with the garlic and remaining 1/2 cup (125ml) oil. Season with salt and pepper.
  4. Step 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 combined tomato, cucumber, chilli, eggplant and capsicum in a large bowl with enough of the remaining dressing to coat. Season with salt and pepper. Fold in the bread.
  5. Step 5

    Transfer the salad to a large serving platter. Sprinkle with basil and oregano. Serve immediately with remaining dressing.