Ingredients
- 4 garlic cloves, crushed
- ½ cup Pendleton Olive Estate Extra Virgin Olive Oil
- 1 Brasserie Bread Sourdough Loaf, cut into 3cm pieces
- 600g cherry tomatoes medley mix
- 330g jar roasted red capsicum, drained and chopped
- 1 small red onion, thinly sliced
- 1 continental cucumber, chopped
- 1 cup kalamata olives, pitted
- ¼ cup capers
- 3 tbsp red wine vinegar
- ¾ cup basil leaves, torn
Serves: 6
Preparation Time: 20 minutes
Difficulty: A little effort required
Attributes: Vegan, Gluten-Free
Method:
- Preheat BBQ to a medium heat. Place 3 garlic cloves and 1 tbsp oil in a bowl and stir to combine, toss through the bread to coat. Cook the bread, turning often, for 5 mins until toasted. Set aside.
- Place the tomatoes, capsicum, onion, cucumber, olives, capers and bread in a bowl and season. Whisk vinegar together with remaining oil and garlic and pour over. Scatter basil and serve.