Rustic and packed with the flavours of Italy in high summer, it’s our Tuscan bread and tomato salad. So good for you, so yummy – this is Mediterranean eating at its best.
Add the garlic to the olive oil and set aside so it can infuse. Cut the ciabatta into large chunks, place bread on a baking sheet and pop it into a pre-heated 160 degree Celsius oven to toast until golden and crisp – it takes about 10 minutes but keep an eye on it. Tumble the tomatoes onto a large platter, add the bread and the rest of the ingredients. Pour over olive oil and red wine vinegar and sprinkle with our Cape Herb & Spice Sprinkle Veggie Seasoning. Toss to coat, garnish with basil or oregano leaves and serve.
Add the garlic to the olive oil and set aside so it can infuse. Cut the ciabatta into large chunks, place bread on a baking sheet and pop it into a pre-heated 320 degree Fahrenheit oven to toast until golden and crisp – it takes about 10 minutes but keep an eye on it. Tumble the tomatoes onto a large platter, add the bread and the rest of the ingredients. Pour over olive oil and red wine vinegar and sprinkle with our Cape Herb & Spice Sprinkle Veggie Seasoning. Toss to coat, garnish with basil or oregano leaves and serve.