For the salad:
4 large ripe tomatoes, cut into bite sized pieces
1 of each yellow and green pepper, grilled, peeled, sliced
60ml mixed chopped herbs, basil, parsley, mint
1 clove garlic, minced
3 to 4 spring onions, sliced
about 500g bread
¼ English cucumber, sliced
black olives
100g feta cheese, cubed
100g herbed cheese, cubed
For the dressing:
125ml red wine vinegar
200ml oil or part olive oil
dash salt and pepper
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Combine all ingredients for the dressing and place in a large bowl.
Add tomatoes, peppers, herbs, garlic and spring onions. Toss to coat and set aside.
Cut bread into thick slices and toast or grill. Cut slice into cubes and add to tomato mixture, tossing well.
Add remaining ingredients, tossing gently.
Let salad stand for about an hour, stirring occasionally.
Serve in lettuce-lined individual bowls.
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