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Jamie's Tuscan-style tomato, bread and basil salad recipe

Jamie's Tuscan-style tomato, bread and basil salad recipe

5 ratings

Jamie says: ‘A twist on the Italian bread salad, celebrating seasonal tomatoes and courgettes, with creamy white beans for plant-based protein. Fight food waste by using up stale bread for the croutons!' See method

  • Serves 2
  • 10 mins to prepare
  • 482 calories / serving
  • Healthy
  • Dairy-free


  • 150g part-baked or stale ciabatta
  • 325g pack baby plum tomatoes
  • ½ a garlic clove
  • red wine vinegar
  • extra virgin olive oil
  • pinch of crushed chillies
  • 30g fresh basil
  • 400g tin white beans, such as cannellini, butter, haricot
  • 1 tbsp capers
  • 2 anchovies (optional)
  • 1 courgette

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    3g 14%
  • Sugars

    10g 11%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 60.4g Protein 19.1g Fibre 13.1g


Jamie Oliver 155x255

  1. Place a griddle or large frying pan on a high heat. Cut the ciabatta into 2cm slices and toast on both sides until crisp and golden.

  2. Halve the tomatoes, chucking half onto a large platter with a pinch of sea salt. Put the rest in a blender with the garlic, 1 tbsp red wine vinegar, 2 tbsp extra-virgin olive oil and a pinch of crushed chillies. Pick in the basil leaves, saving a few pretty little ones for later, then blitz until smooth and season to perfection.

  3. Tear the toasted bread onto the platter. Drain and add the beans. Finely chop the capers and anchovies (if using) and scatter over the top. Pour over the dressing and gently toss it all together.

  4. Peel the courgette into ribbons and thinly slice the softer centre, then gently toss through the salad. Sprinkle over the reserved basil leaves, drizzle with 1 tsp extra virgin olive oil and serve.

Cook's tip: Make it vegan by leaving out the anchovies.

See more Jamie Oliver recipes

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