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Ingredients
- 250g Italian bread (thickly sliced)
- 2 ripe tomatoes
- 3 cloves garlic (finely chopped)
- ¹/3 cup extra virgin olive oil
- salt
- pepper
- 1 large avocado
- 2 Lebanese cucumbers (all cut into chunks)
- 1 red and 1 yellow capsicum (cut into cubes),
- 1 red onion (sliced)
- 100g kalamata olives
- 2 tbsp capers (drained).
- 2 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil,
- 2 tsp lemon juice
- ¼ tsp chilli powder
- 3 tbsp flat-leaf parsley leaves.
Method
Toast bread (thickly sliced) under a preheated hot grill until golden on both sides. Cut into 3cm cubes and place in a salad bowl. Squeeze juice and seeds of 2 ripe tomatoes over bread, then chop tomato flesh and add to bowl. Add garlic (finely chopped), 1/3 cup extra virgin olive oil, salt and pepper. Toss and set aside for 10 minutes.
Add 1 large avocado and 2 Lebanese cucumbers (all cut into chunks), 1 red and 1 yellow capsicum (cut into cubes), 1 red onion (sliced), kalamata olives and capers (drained).
Whisk 2 tbsp red wine vinegar, 1/2 cup extra virgin olive oil, 2 tsp lemon juice and ¼ tsp chilli powder in a bowl.
Pour over salad, toss and top with parsley.
