Mixed tomato, onion and torn bread salad recipe

  • Serves 6
  • 15mins to prepare
  • 275 calories / serving
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mixted tomato (h)

Put the chopped tomatoes in a bowl and season well. Add the garlic, capers and red onion. Toss with the tomatoes and set aside for 10 minutes to allow the flavours to mingle.

Arrange the ciabatta chunks in a serving bowl and drizzle over 2tbsp oil, 1tbsp vinegar and season.

Add the tomato mix, and toss with the ciabatta. Add the basil, the remaining oil and vinegar, stir and serve.

  • Ingredients

  • 800g (1lb 10oz) mixed ripe tomatoes, such as piccolo cherry, emerald green, baby plum and mini medley, halved or quartered
  • Baby plum tomatoes
  • cherry tomatoes
  • 2tbsp capers, drained
  • ½ red onion, thinly sliced
  • 400g (13oz) day–old ciabatta, torn into 3cm (11⁄2in) chunks
  • 4tbsp extra–virgin olive oil
  • 2tbsp red wine vinegar
  • handful basil leaves, torn
  • 2 garlic cloves, crushed
  • Energy 1165kj 275kcal 14%
  • Fat 10g 14%
  • Saturates 2g 10%
  • Sugars 7g 8%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 40.1g Protein 8.1g Fibre 4.3g


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