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Combine sourdough bread and summer vegetables with our tasty Red Wine Vinaigrette to make a tasty salad.

  • Cut up some sourdough bread (at least one day old) into 2cm chunks so that you have about two cups.  Place in a large bowl and sprinkle lightly with water.  The bread should be just moistened, not soggy.
  •  Cut up into small chunks about one cup each of fresh tomatoes and cucumber (seeds removed), and about quarter of a cup each of red onion or spring onions, green or yellow capsicum, carrots or any other vegetables you have on hand.
  • Add a clove of garlic, crushed, and a handful of torn fresh basil or parsley leaves.
  • Pour over about 1/3 cup of Cuisinescene Red Wine Vinaigrette and a tablespoon or two of the best extra-virgin olive oil you have.  
  • Season with freshly ground salt and black pepper, mix gently,  then leave at room temperature for 20 - 30 minutes for the flavours to develop.
  • You can add chunks of cooked meat, cheese or tinned tuna, or eat just as it is for a quick and easy summer lunch. 

 

"Wowee !" - a Food Show customer, on tasting the NEW Pomegranate and Ginger Vinaigrette