- Vegetarian
- Egg free
- Nut free
- Peanut free
- Sesame free
- No added sugar
Want to take your summer sides to the next level? Try our delicious tomato and bread salad with fetta.
- Serves6
- Cook time5 minutes
- Prep time10 minutes, + 10 mins marinating time
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
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.
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.
Recipe tip
Make and take: If you're transporting this salad, keep the tomato mixture, dressing, fetta and bread in separate containers. Assemble just before serving.
Nutrition Information
PER SERVE
Energy: 1441kJ/345 Cals (17%)
Protein: 12g (24%)
Fat: 21g (30%)
Sat fat: 7g (29%)
Carb: 24g (8%)
Sugar: 8g (9%)
Fibre: 4g (13%)
Sodium: 492mg (25%)
Tomato and bread salad with fetta
- Serves6
- Cook time5 minutes
- Prep time10 minutes, + 10 mins marinating time
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
Description
Want to take your summer sides to the next level? Try our delicious tomato and bread salad with 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.