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.

No additional tips available.

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

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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.

Bread Salad with Roasted Tomatoes and Capers

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