Ingredients

  • A handful of fresh basil leaves, shredded
  • 150 g 5oz pitted black olives, drained
  • 100 g 4oz ciabatta bread
  • 1 tablespoon olive oil
  • 1 small orange pepper, deseeded
  • 1 small red onion, finely shredded
  • 225 g 8oz Sweet Romaine lettuce, trimmed
  • Salt and freshly ground black pepper
  • 450 g 1lb ripe tomatoes
  • 45 tablespoons ml/3 white balsamic vinegar
  • 1 small yellow pepper, deseeded

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat the oven to 200C/Fan 180C/400F/Gs Mark
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Step 2

  • Tear the bread into bite
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Step 3

  • Seized pieces and place in a roasting tin.

Step 4

  • Drizzle over half the oil and toss to coat the bread.
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Step 5

  • Bake for 15-20mins or until the bread is golden and crunchy.
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  • Length: 20 minutes

Step 6

  • Cut the tomatoes and peppers into bite seized chinks and place in a large bowl.
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Step 7

  • Add the onion, olives, remaining oil, vinegar and basil. Season well with salt and freshly ground black pepper then toss together with the bread. Leave to stand for 5 minutes to allow the flavours to infuse.Finally tear the lettuce into bite sized pieces, add to the bowl and toss until well mixed.
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  • EQUIPMENT:
  • Length: 5 minutes