Tunisian Bread Salad

Name: Tunisian Bread Salad
Ingredients: Salad; 1 eggplant, cut into a medium (bite-sized) dice; 1 red bell pepper, cut into a medium (bite-sized) dice; 1 yellow bell pepper (bite-sized) dice; 8 oz mini sweet or cherry tomatoes; 3 small shallots, quartered; 3 or 4 garlic cloves; Olive oil; Salt & freshly ground black pepper; 1/4 cup nicoise olives, pitted; A generous handful of fresh mint, roughly chopped; A generous handful of fresh cilantro, roughly chopped; 1 day-old round loaf of bread or whatever rustic bread you have on hand, cut into medium-sized cubes*; Fresh cheese (feta, goat or bocconcini will do), torn or crumbled into small pieces (garnish); 2 tsps capers, rinsed and drained (garnish); 1 or 2 hard-boiled eggs, quartered (garnish); Dressing; 1/4 cup rice vinegar; 1 tbsp harissa; 1 1/2 tbsps honey; 1/4 cup extra virgin olive oil

21 ingredients

5 steps

Ingredients

Salad
1 eggplant, cut into a medium (bite-sized) dice
1 red bell pepper, cut into a medium (bite-sized) dice
1 yellow bell pepper (bite-sized) dice
8 oz mini sweet or cherry tomatoes
3 small shallots, quartered
3 or 4 garlic cloves
Olive oil
Salt & freshly ground black pepper
1/4 cup nicoise olives, pitted
A generous handful of fresh mint, roughly chopped
A generous handful of fresh cilantro, roughly chopped
1 day-old round loaf of bread or whatever rustic bread you have on hand, cut into medium-sized cubes*
Fresh cheese (feta, goat or bocconcini will do), torn or crumbled into small pieces (garnish)
2 tsps capers, rinsed and drained (garnish)
1 or 2 hard-boiled eggs, quartered (garnish)
Dressing
1/4 cup rice vinegar
1 tbsp harissa
1 1/2 tbsps honey
1/4 cup extra virgin olive oil

Directions

1

Preheat oven to 400° F.
2

In a bowl, toss together eggplant, bell peppers, tomatoes, shallots and garlic with olive oil, salt and pepper to coat. On a baking sheet, arrange vegetables in a single layer. Roast for 25 minutes until lightly browned.
3

For the dressing, whisk together the rice vinegar, harissa and honey in a bowl. Drizzle in extra virgin olive oil, whisking to incorporate.
4

Using a slotted spoon, transfer roasted vegetables to a large bowl. Add olives, herbs, and bread and toss with dressing. Garnish with cheese, capers, and hard-boiled eggs.
5

*If you have fresh bread, just put the cubes of bread on a baking sheet, drizzle with olive oil, and bake at 350° F until lightly browned. You just want it to be crisp enough to stand up to the salad dressing and not turn to mush.