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 Cold Pressed Rapeseed Oil please visit our Product page.
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
Heat the oven to 180C/350F
Tear the ciabatta into rough 3cm pieces and place in a bowl
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
Peel and cut the red onion into quarters, lay onto a baking tray, coat with standard olive oil and roast for 15 minutes
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
Remove the caramelised onions from the oven and add to the bowl
Toss the bread, tomatoes, onions and capers together with your hands, then stir in the homemade garlic and basil oil
Taste and add a little more salt and pepper if required. Stir together and serve
