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INGREDIENTS

Metric
Imperial
  • 3 SASKO JUMBO SESAME WHITE BUNS
  • Olive oil
  • 500 g mixed ripe tomatoes (cut into chunks/halved)
  • 200 g yellow / orange peppers (cut into chunks)
  • 1 small red onion (halved and sliced)
  • 20 g fresh basil
Dressing:
  • 1 clove garlic (finely sliced)
  • 60 ml olive oil
  • 30 ml balsamic vinegar
  • Pinch salt
  • 3 SASKO JUMBO SESAME WHITE BUNS
  • Olive oil
  • 17.64 oz mixed ripe tomatoes (cut into chunks/halved)
  • 7.05 oz yellow / orange peppers (cut into chunks)
  • 1 small red onion (halved and sliced)
  • 0.705 oz fresh basil
Dressing:
  • 1 clove garlic (finely sliced)
  • 2.02 oz olive oil
  • 1.01 oz balsamic vinegar
  • Pinch salt

METHOD

  1. Preheat the oven to 180°C.
  2. Cut the rolls into halves and then into evenly-sized cubes and scatter over a baking tray.
  3. Drizzle over a little olive oil and bake in the oven for 10 minutes or until crisp and golden brown. Remove from the oven and allow to cool.
  4. Place all the dressing ingredients into a bowl and whisk until emulsified.
  5. In a large bowl mix together the tomatoes, peppers, onion, basil and cooled croutons.
  6. Pour over the dressing and toss to coat before serving.

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