Grilled Capsicum and Tomato Salad with Bread

2 red capsicum, deseeded and chopped
1 red onion, thinly sliced
2 cups of basil leaves, shredded
6 Roma tomatoes, sliced
3 cups of torn sourdough bread
2 fl oz 50 ml olive oil
sherry vinegar dressing
21/2 fl oz 60 ml sherry vinegar
2 fl oz 50 ml olive oil
1 Tbls caster sugar
1 clove garlic, crushed
2 Tblsp capers, drained
cracked pepper to taste
Pre-heat the oven to 180 C, 350 F, Gas Mark 4.
Place the bread on a tray and toss with 2 Tblsp of oil. Bake for 12 – 15 minutes until crisp and golden.
Heat a frying pan until very hot. Toss the capsicum in the remaing oil and pour into the frying pan. Cook for 5 – 8 minutes turning once until the skin begins to blister. Remove from the heat and allow to cool. Remove the skin.
To make the sherry vinegar dressing:
Place the vinegar, oil, sugar, garlic, capers and pepper in a jar with a lid.
Shake to combine the ingredients. (Note the capers are salty.)
Place the capsicum, onion, basil, tomatoes, bread and sherry vinegar dressing in a serving bowl and toss together.
Serve immediately.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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