Three tomato salad in a round loaf

Trish Deseine's salad is made inside a loaf of bread, with the middle fried into crisp croutons. This magnificent filled roll, or 'pain bagnard', is perfect for picnics or lazy summer lunches
By Trish Deseine
Three tomato salad in a round loaf
  • Rating:
  • Serves: 6 as a snack
  • Cook Time: 5 minutes or 1 hour if roasting your own tomatoes
  • Prep Time: 10 minutes plus 30 mins resting
  • Effort: easy


  • 1 medium round crusty white bread
  • 2 cloves garlic, halved
  • drizzle olive oil
  • 3-4 large tomatoes, chopped
  • small handful sun-dried tomatoes, chopped (optional)
  • small handful oven roasted tomatoes, chopped (optional)
  • 1 yellow pepper, chopped
  • handful wild rocket, roughly torn
  • handful leaves torn basil

Tips and Suggestions

the tomatoes for this recipe should be very ripe and full of flavour, in which case you don't have to add the sun-dried and semi-dried tomatoes. If your tomatoes are lacking flavour, then the sun dried tomatoes will add intensity to the recipe. You can also add the softer semi dried tomatoes, or make your own by roasting fresh tomatoes with a little olive oil, balsamic vinegar and sugar until soft.


1. Slice the top off the loaf to make a lid then cut or pull out most of the inside of the loaf, leaving a hollow shell about 2 centimetres thick. Tear or slice the middle of the loaf into bite-size pieces.

2. Heat a generous drizzle of olive oil in a large frying pan over a medium-high heat and add the garlic. When the garlic starts to sizzle, add the pieces of bread and fry for 4-5 minutes, or until golden and crisp on both sides, adding more oil if the pan becomes dry. Remove from the heat and set aside to cool in the pan.

3. In a bowl, mix the fresh tomatoes and sun-dried and semi-dried tomatoes, if using, with the yellow pepper, wild rocket and basil. Season, to taste, with salt and freshly ground black pepper.

4. Stir the fried bread croutons into the salad and tip everything into the hollowed out loaf. Drizzle with plenty of olive oil and cover with the bread lid.

5. Set aside for about half an hour to allow the juices and olive oil to soak into the loaf then serve in thick slices.

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