This chunky salad hits the spot.
|1 small ciabatta|
|4 tbsp extra virgin olive oil|
|2 tbsp balsamic vinegar|
|6small vine tomatoes|
|1 large red onion, finely sliced|
|125g (4 1/2oz) artichoke hearts, drained|
|175g (6 1/4oz) mixed Italian olives|
|Handful of basil leaves|
Preheat the oven to 180C/350F/gas mark 4. Tear the bread into bite-sized chunks and place in a large bowl. Add 1 tablespoon of the oil. Season and toss to cover the bread in oil. Place the bread over a baking sheet and toast in the oven for 10 minutes until crisp and golden. Pour the remaining olive oil in a small bowl, add the balsamic vinegar and whisk together well. Season to taste. Cut the tomatoes into quarters, peel the cucumber and cut into large slices and quarter. Place in a large bowl and toss with the red onion, artichoke hearts and olives. Add the ciabatta. Add the dressing and toss to combine. Tear the basil into pieces, scatter over the salad and serve.
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