Bread Salad with Roasted Tomatoes and Capers Recipe

Name: Bread Salad with Roasted Tomatoes and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint grape tomatoes; 5 tablespoons extra-virgin olive oil; 1 garlic clove, minced; 1 teaspoon chopped thyme; Kosher salt and freshly ground pepper; 4 cups diced baguette (1/2 inch); 2 1/2 tablespoons fresh lemon juice; 1/2 European seedless cucumber, peeled and thinly sliced; 1/3 cup pitted Calamata olives; 2 teaspoons drained capers; 6 caperberries, halved lengthwise (optional); 2 tablespoons chopped basil leaves

Servings: persons

1 pint grape tomatoes
5 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 teaspoon chopped thyme
Kosher salt and freshly ground pepper
4 cups diced baguette (1/2 inch)
2 1/2 tablespoons fresh lemon juice
1/2 European seedless cucumber, peeled and thinly sliced
1/3 cup pitted Calamata olives
2 teaspoons drained capers
6 caperberries, halved lengthwise (optional)
2 tablespoons chopped basil leaves

1
Preheat the oven to 400.
2
In a medium glass baking dish, toss the tomatoes with 1 tablespoon of the olive oil, the garlic and thyme and season with salt and pepper.
3
On a rimmed baking sheet, toss the bread with 1 tablespoon of the olive oil.
4
Bake the tomatoes and bread for about 10 minutes, or until the the tomato skins are just beginning to split and the bread is golden.
5
Meanwhile, in a bowl, mix the lemon juice with the remaining 3 tablespoons of olive oil; season with salt and pepper.
6
Add the cucumber, olives, capers, caperberries, basil, tomatoes and bread and toss.
7
Serve at room temperature.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pint grape tomatoes, 5 tablespoons extra-virgin olive oil, 1 garlic clove, minced, 1 teaspoon chopped thyme, and more.

Yes, Bread Salad with Roasted Tomatoes and Capers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bread Salad with Roasted Tomatoes and Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions