Naturopath Renee Lynch's Festive Bread Salad

Our good friend and clinical naturopath Renee Lynch has shared her go-to Festive Bread Salad recipes with us in preparation for Christmas and the entertaining season ahead of us all. 

 It's a cracker filled with nourishment, lots of love and plenty of delicious GOOD SIDE Caramelised Onions and GOOD Oil Balsamic. 


INGREDIENTS

  • 200g crustless rustic bread (stale or fresh) - sourdough or ciabatta, for example - cut in 2-3 cm cubes

  • Salt and pepper

  • 2 small cucumbers, chopped

  • 3 tomatoes, cut into wedges, or a variety of colourful cherry tomatoes, or heirloom tomatoes

  • 1⁄4 cup of GOOD SIDE Caramelised Onions

  • 1 red capsicum, cut into large chunks

  • 1 bunch parsley, roughly chopped

Dressing

  • 3 tbsp olive oil

  • 2 tsp sumac

  • Grated zest and juice of 1⁄2 lemon

  • 1 garlic clove, crushed

  • 11⁄2 tsp GOOD Oil Balsamic

METHOD

  • Preheat the oven to 170C.

  • Line a baking tray with parchment paper and spread the bread out.

  • Lightly drizzle with olive oil and season with flakey salt. Bake for 15 to 20 minutes or until golden.

  • Allow to cool before mixing into other salad ingredients.

  • Mix all the other salad ingredients in a serving bowl. Just before serving, mix in the bread, using clean hands and toss through salad dressing with plenty of love.

Undivided Food