If you omit the caperberries, double the amount of capers in the salad. More Terrific Salads

Megan Moore
May 2003

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Credit: © Tina Rupp

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. In a medium glass baking dish, toss the tomatoes with 1 tablespoon of the olive oil, the garlic and thyme and season with salt and pepper. On a rimmed baking sheet, toss the bread with 1 tablespoon of the olive oil. Bake the tomatoes and bread for about 10 minutes, or until the the tomato skins are just beginning to split and the bread is golden.

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  • Meanwhile, in a bowl, mix the lemon juice with the remaining 3 tablespoons of olive oil; season with salt and pepper. Add the cucumber, olives, capers, caperberries, basil, tomatoes and bread and toss. Serve at room temperature.

Make Ahead

The salad can be kept at room temperature for up to 3 hours.

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