Ingredients
SERVES: 2-4
DRESSING
Method
- Cut the bread into cubes and spread out on a baking tray. Allow to go stale for 30 minutes, or overnight.
- Wash and halve the tomatoes. Finely slice the onion.
- Remove the pomegranate arils, discarding any pith or discoloured arils.
- Combine all the dressing ingredients in a small jug, then blend with a stick blender. This will give you a much smoother, more emulsified dressing, but you can simply use a whisk if you prefer.
- Combine the stale bread and dressing in a large bowl. Massage the dressing into the bread with your hands, taking the time to ensure the bread soaks up all that flavour.
- Add in the rest of the salad ingredients, tossing to combine. Serve immediately, or within a few hours (this salad won’t keep overnight).
