Tuscan country salad
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This rustic country salad is packed full of flavour - the crunchy chunks of toasted ciabatta mop up all the delicious juices
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Cooking time: 12-15 mins
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Serves: 6-8
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Skill level: Easy peasy
Ingredients
Cooking for non-vegetarians? Serve the salad with cured meats such as air-dried ham, chorizo or even smoked chicken.
- 1 x 135g of bagged baby leaves
- 1 small bought ciabatta or focaccia, torn into bite-sized 2.5cm (1in) chunks
- 250g (8oz) pomodorino tomatoes (baby plum tomatoes), halved
- 15 sunblush tomatoes, roughly chopped
- 20 Kalamata olives, squashed and pitted
- 2tbsp baby capers, rinsed and drained
- 1 garlic clove, crushed
- 1 red chilli, de-seeded, finely chopped (optional)
- 4tbsp extra virgin olive oil
- 1 bunch basil leaves, torn
Method
- Preheat the oven to 200°C (400°F, gas mark 6). Place the ciabatta pieces on to a baking sheet. Place in the preheated oven and bake for 12-15 mins until golden and crisp. Set aside to cool.
- Meanwhile, place the tomatoes, olives, capers, garlic, chilli, 3tbsp olive oil and basil into a bowl and mix together. Season to taste with a little salt and freshly ground black pepper.
- Toss the salad leaves together with the basil, toasted ciabatta and remaining olive oil. Divide between serving plates and scatter each with the tomato mixture. Serve straight away.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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