Ingredients
Units
Scale
- 270 g ciabatta bread
- 3 peaches (cut into quarters)
- 1 tbsp jalapeno brine
- 2 tbsp olive oil
- 1 red onion (sliced)
- 1 cup baby cherry tomatoes (halved)
- 1/2 cup fresh basil (chopped)
Dressing
- 1/4 cup olive oil
- 2-3 garlic cloves (grated)
- 2 tbsp jalapeno brine
- 1 tbsp jalapenos from a jar (finely chopped)
- 1 tsp dried oregano
- salt + black pepper (to taste)
- chili flakes (to taste)
Instructions
- Toasting the ciabatta: Pre-heat oven to 200°C/392°F. Cut the loaf of ciabatta into 1-inch cubes. Drizzle with 1 tbsp of olive oil and sprinkle with a little salt and black pepper. Bake for 15 minutes or until toasted and golden. Allow to cool.
- Grilling peaches: Toss peaches with 1 tbsp of jalapeno brine and 1 tbsp of olive oil. Heat a grill pan over medium heat. Add the peaches and grill all sides until charred. Allow to cool slightly.
- Jalapeno vinaigrette: Add all the ingredients of the vinaigrette into a jar and give it a good shake. That's it!
- Final touches: Add the toasted ciabatta, grilled peaches, sliced onions and halved cherry tomatoes into a big bowl. Pour the jalapeno vinaigrette over everything and give it a good toss until everything is well-combined. Refrigerate for 1-2 hours or up to overnight. Serve at room tempreture!