What's for dinner? A quick salad using leftover sundried tomato ciabata and some fresh vegetables.
2 tomatoes, cubed
1 yellow pepper, cubed
2 green scallions, sliced
1/2 sundried ciabata, cubed, and toasted at 375 for 15 minutes
2 T capers
2 T chopped red onion
red wine vinegar
salt & pepper
1) In a bowl combine tomatoes, yellow pepper and green scallions
2) In a small bowl mix together olive oil, red wine vinegar, capers and red onions
3) Add the dressing to the vegetables
4) Add ciabata cubes, mix everything and serve
Note on seasoning: because I used a sundried tomato ciabata, I did not need to add too much salt and pepper to my salad (ciabata itself was seasoned well with a variety of herbs). Depending on your bread, season as you go. Feel free to add fresh herbs! Other additions can be olives, cucumbers, and feta.
Note on bread: Usually this salad is made with a day old bread that you add into the salad without toasting. I followed Robyn Webb's suggestion and toasted mine first. It's a good contrast to softer tomatoes. However, by the time I had a second helping of the salad, the bread has softened, and gave the salad a more comforting feel: less chewing :)