Rustic Italian summer salad

A healthy salad packed with dark flavours from the Italian countryside.

Serves
4
Preparation time
10 minutes

Ingredients

  • 1 ciabatta loaf
  • 100g pine nut kernels
  • 1 clove garlic, peeled and crushed
  • 6 tbsp extra virgin olive oil
  • 500g cherry tomatoes, halved
  • 1 small red onion, peeled and thinly sliced
  • 150g pitted black olives
  • 1 tbsp balsamic vinegar
  • salt and black pepper
  • 25g fresh basil leaves

Method

  1. Place a heavy baking tray in the oven and preheat it to 180°C/350°F/Gas 4.
  2. Slice the ciabatta, tear into bite-size pieces and place in a bowl with the pine nuts, garlic and 2 tbsp olive oil. Mix thoroughly, so the bread is well coated with the oil, then tip onto the baking tray and toast in the oven for 10 mins, turning once halfway through, until the bread is golden and crisp.
  3. Place the tomatoes, red onion and black olives in a large bowl then add the toasted bread and pine nut mixture.
  4. In a small bowl, whisk together the remaining olive oil with the vinegar and season well. Pour the dressing over the salad and carefully toss to coat. Spoon into a serving bowl and scatter the basil leaves over the top.
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