Italian Salad with Chunks of Oven-Baked Ciabatta
By:  Our Kitchen
  • Prep Time : N/A min
  • Cook Time : N/A min

  • Serves:
    2     Difficulty: Easy

  • ½ Ciabatta
  • 6 Extra virgin olive oil
  • 2 Balsamic vinegar
  • 8 Vine tomatoes
  • ½ cucumber
  • 1 large red onion, finely sliced
  • 100g your favourite olives.
  • 12 – 15 Basil leaves
  • Salt and pepper to taste


Preheat the oven to 180°C, gas mark 4. Cut the bread into 2cm slices. Tear into bite-sized chunks and place in a large bowl with 2 tablespoons of the olive oil. Toss to combine and season with salt and pepper. Tip the chunks of bread over a baking sheet and toast in the oven for 10 minutes until crisp and golden.

Meanwhile, place the remaining olive oil in a small bowl or jug with the balsamic vinegar and whisk together well with a fork to emulsify. Season to taste.

Cut the tomatoes into quarters, then peel the cucumber and cut into 5cm-long wedges. Place in a large bowl and toss together with the red onion and olives. Add the toasted bread.

Pour the dressing over and toss to combine. Tear the basil into pieces, scatter over the salad and serve.

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Italian Salad with Chunks of Oven-Baked Ciabatta, 6.0 out of 10 based on 1 rating