Crispy Tomato Parsley Salad Recipe

Name: Crispy Tomato Parsley Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Fusion
Ingredients: - Old India Coriander Leaves; 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes; 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml; - Marnoto Fleur De Sel

Fusion cuisine

About this recipe

A delightful Jain-friendly dinner salad featuring crispy bread cubes, juicy tomatoes, and fresh parsley, all brought together with a tangy balsamic dressing.

Ingredients

- Old India Coriander Leaves
6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
- Marnoto Fleur De Sel

Instructions

1. Preheat your oven to 180°C (350°F). Cut 2 slices of Italian bread into bite-sized cubes and spread them on a baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with for flavor. Bake for 10-12 minutes or until golden and crispy.
2. While the bread is baking, wash and cut 3 medium-sized tomatoes into wedges. Avoid dicing; aim for larger chunks for a hearty texture.
3. Finely chop a small handful of fresh coriander leaves and set it aside.
4. In a large mixing bowl, combine the tomato wedges, crispy bread cubes, and chopped coriander. Drizzle with 2 tbsp olive oil and toss gently to coat all ingredients evenly.
5. Plate the salad immediately to prevent the bread from becoming soggy. Garnish with a sprig of coriander and a pinch of finis salt for added flavor. Serve fresh and enjoy!