Tuscan Salad

The toasted bread makes this salad a hit, even with those non-salad eaters

Serves 4
Recipe Category

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½ ciabatta (Italian bread)
500 g ripe baby tomatoes
½ cup (125 ml) Ina Paarman’s Classic Balsamic Vinaigrette
Ina Paarman’s Green Onion Seasoning
a handful fresh basil leaves
1 punnet rocket leaves

Adjust oven rack to middle position. Preheat the oven to 200°C.

Slice the bread and roughly tear the slices into small pieces and place on a baking tray. Bake in the oven for about 10 minutes until dry and toasted on the outside. Place in a bowl.

Cut 12 of the tomatoes in half through the middle, and using your hands, squeeze them over the toasted bread. Season with Green Onion Seasoning. Pour the Vinaigrette over the toasted bread mixture and toss.

Slice remaining tomatoes lengthways and add, with the basil and rocket, to the bread mixture.