Create the colours and tastes of the Mediteranean in this warm salad, perfect on its own or served with roast chicken.
To find out more about Mazola Rapeseed Oil please visit our Product page.
- PREP 20 MINS
- COOK 20 MINS
- SERVES 2
Ingredients
- 5 tbsp of Mazola Cold Pressed Rapeseed Oil
- 100g ciabatta loaf
- 300g ripe mixed tomatoes
- 1 red onion
- Sea salt
- Freshly ground black pepper
- 1 handful small capers
- 180g jar of red peppers
- Splash of red wine vinegar
- A bunch of fresh basil
- 2 garlic cloves
Italian Bread and Tomato Salad
Create the colours and tastes of the Mediteranean in this warm salad, perfect on its own or served with roast chicken.
To find out more about Mazola Rapeseed Oil please visit our Product page.
Step 1
Heat the oven to 180C/350F
Step 2
Tear the ciabatta into rough 3cm pieces and place in a bowl
Step 3
Roughly chop the tomatoes and place them in the bowl and lightly drizzle everything in Mazola Cold Pressed Rapeseed Oil so the bread soaks up the tomato and oil flavours, before seasoning with salt and pepper
Step 4
Peel and cut the red onion into quarters, lay onto a baking tray, coat with standard olive oil and roast for 15 minutes
Step 5
In a pestle and mortar bash the fresh basil and garlic cloves together and then stir in 4 tablespoons of Mazola Cold Pressed Rapeseed Oil and a splash of red wine vinegar. Rinse the capers, squeezing out any excess liquid and add to a bowl along with drained and roughly chopped red peppers
Step 6
Remove the caramelised onions from the oven and add to the bowl
Step 7
Toss the bread, tomatoes, onions and capers together with your hands, then stir in the homemade garlic and basil oil
Step 8
Taste and add a little more salt and pepper if required. Stir together and serve
