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Mediterranean Vegetable Bread Salad with Basil Pesto Recipe

Mediterranean Vegetable Bread Salad with Basil Pesto recipe

Stashcook

This is a yummy salad with roasted veggies and crunchy bread. It has a tasty basil sauce. You mix veggies like zucchini and bell peppers with bread and cheese. It's good for a big meal with friends or family.

Ingredients

2 medium zucchinis
1 large loaf of sourdough bread (300 g)
3 tbsp red wine vinegar
1/2 small bunch of fresh basil (15 g)
40 g pecorino cheese
1 red chili
1 garlic clove
1 large bunch of basil (120 g)
400 g cherry tomatoes
1 (330 g) jar of artichoke hearts
150 g pitted Kalamata olives
Extra virgin olive oil
Salt
Black pepper

Method

1
Heat the oven to 220°C.
2
Cut the zucchinis into 2cm-sized pieces. Place them on a baking tray, drizzle with olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes until tender.
3
Tear the sourdough bread into bite-sized pieces, place on another tray, drizzle with 2 tbsp of olive oil, season with salt and pepper, and bake until crispy, about 10-12 minutes.
4
For the dressing, whisk together the red wine vinegar and 6 tbsp of olive oil in a large salad bowl. Add a pinch of salt and pepper.
5
For the pesto, grate the pecorino cheese. Remove the basil leaves from the stems. In a food processor, combine the cheese, basil leaves, deseeded red chili, and garlic. Pulse until coarsely chopped. While processing, pour in about 60ml of olive oil until the mixture becomes a thick pesto.
6
Halve the cherry tomatoes. Drain and quarter the artichoke hearts. Add them to the bowl with the dressing, along with the olives, and toss to coat.
7
Once the zucchinis and bread are done, add them to the salad bowl with the vegetables and toss everything together gently.
8
Serve the salad in bowls, topped with dollops of the basil pesto and a sprinkle of black pepper.

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