Romesco salad recipe

Adam Liaw
Romesco Salad.
Romesco Salad. Photo: William Meppem

This salad borrows flavours from Spain's classic romesco sauce and there's no doubt that roasted peppers, almonds, garlic and sherry vinegar make a great combination.


200g day-old ciabatta loaf, crusts removed, torn into 2cm pieces

extra virgin olive oil

salt and pepper, to season

4 vine-ripened tomatoes, cut into bite-size pieces

250g jar roasted piquillo peppers (or roasted capsicums in oil), drained and cut into large pieces

2 cups parsley leaves

⅓ cup toasted almonds, chopped

⅓ cup roasted skinless hazelnuts, chopped


1 garlic clove, minced

60ml sherry or red wine vinegar

80ml extra virgin olive oil

½ tsp caster sugar

¼ tsp smoked paprika (optional)

salt and pepper, to season


1. Preheat the oven to 190°C. Scatter ciabatta pieces in a large lined oven tray, drizzle with oil and season with salt and pepper. Bake the bread for about 10 minutes, turning halfway through, until dry and golden. Set aside.

2. To make the dressing, whisk the ingredients together in a bowl until well blended and season to taste. Combine the tomatoes, peppers and parsley in a large bowl. Pour the dressing over the top and toss to combine. Serve the salad scattered with the croutons and nuts. 

3. Serve with rare roast beef with blackened green chilli salsa (optional)