Ingredients for Moroccan Bread Salad
- Green Peppers
- Ciabatta
- Cherry Tomatoes
- Fresh Coriander Leaves
- Fresh Flat Leaf Parsley
- Black Olives
- Sea Salt
- 1/4 teaspoon black pepper
- Garlic Clove
- Cumin Seed
- Red Wine Vinegar
- 4 tablespoons tomato juice
- Extra Virgin Olive Oil
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How to Make Moroccan Bread Salad
- Preheat oven to 220°C (425°F).
- Char the peppers: Place the peppers directly on a gas flame or under a broiler until the skin is blackened on all sides. Alternatively, roast in the preheated oven for 20-25 minutes, turning occasionally, until the skin is blackened.
- While peppers are charring, break up the stale bread (about 4 cups) into bite-sized pieces and spread in a single layer on a large baking sheet.
- Toast the bread: Bake for 10-12 minutes, or until lightly golden and crispy.
- Peel and deseed the charred peppers. Tear into strips.
- Make the dressing: In a medium bowl, whisk together 2 cloves minced garlic, 1 teaspoon ground cumin, 2 tablespoons red wine vinegar, 4 tablespoons tomato juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1/4 cup olive oil to the dressing and whisk until emulsified. Taste and adjust seasoning as needed.
- Add the toasted bread to a large salad bowl. Pour half of the dressing over the bread and gently toss to coat.
- Let the bread sit for a few seconds to absorb the dressing.
- Add the peppers (about 1 cup), 1 cup chopped tomatoes, 1/4 cup chopped fresh herbs (parsley, cilantro, or mint – your choice!), and 1/4 cup Kalamata olives (optional) to the bread.
- Pour the remaining dressing over the salad and toss gently to combine.
- Taste and adjust seasoning. Drizzle with extra olive oil before serving, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
39g
Fat
19g
Carbs
5g
