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Catalan tomato bread with chargrilled salad onions
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Serves: 4 as a light lunch
1 loaf grand rustic bread
bunch salad onions, halved
2 tbsp extra virgin olive oil, plus extra for drizzling
2 large garlic cloves, unpeeled and halved
200g pome dei moro tomatoes, finely chopped
1. Set a griddle pan over a high heat. Slice open the bread horizontally then cut each ½ in two, so you end up with four rectangular pieces. Brush the bread and salad onions with the olive oil. Cook the bread cut-side down for 2-3 minutes, until lightly charred; set aside. Next, cook the salad onions for 3-4 minutes, until tender.
2. Rub each slice of toast with the cut side of the garlic, then spoon over the chopped tomatoes and season. Top with the griddled salad onions, drizzle with a little more oil and serve warm. SF
This recipe first appeared in the Harvest section of Waitrose Food, June 2016 issue. Download the Waitose Food app for the full issue.
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This recipe was first published in June 2016.
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