Best-ever Italian salad

 

20 Min Prep    /    20 Min Cook    /    8 Serving

Ingredients : 

1/2 day-old loaf pane di casa

Olive oil spray

20g (1/4 cup) finely grated parmesan

2 baby cos lettuce, leaves roughly torn

200g red and yellow grape tomatoes, halved

1 red capsicum, cut into thin strips

1/2 small red onion, thinly sliced

130g marinated mixed pitted olives

Dressing

2 tbsp extra virgin olive oil

2 tbsp red wine vinegar

2 garlic cloves, peeled, flattened

1/2 tsp dried oregano

Method Steps : 

To make the dressing, place the ingredients in a screw-top jar and season. Secure lid tightly and shake to combine. Set aside for flavours to develop.

Meanwhile, preheat oven to 180C/160C fan-forced. Lightly grease a large baking tray. Tear bread into 2-3cm pieces and place on prepared tray. Spray with oil and bake for 10 minutes. Remove from oven, turn bread pieces over and then push them together. Sprinkle evenly with parmesan. Bake for a further 5-10 minutes or until crisp and golden. Set aside to cool.

Place the lettuce, tomato, capsicum and onion in a large bowl. Drizzle with 1/4 cup of the dressing (discard garlic cloves]) and toss to combine. Transfer to a large serving plate. Top with olives and croutons, drizzle with remaining dressing and serve immediately.

Recette de cuisine