OVERALL time: 30 mins

TUSCAN BREAD AND TOMATO SALAD

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.

Tuscan |
Salad |
Crispy |
Fresh |

Choose measurements conversions

Number of servings

ingredients

For the main
  • 1 clove garlic, finely minced
  • 90 ml extra virgin olive oil
  • 45 ml red wine vinegar
  • half a loaf of ciabatta bread (day-old is perfect)
  • 800 g baby tomatoes, sliced in half
  • 1 large red onion, finely sliced
  • 8 anchovy fillets, sliced into 1cm chunks
  • 60 ml capers
  • handful of flatleaf parsley, leaves only, finely chopped
  • Cape Herb & Spice Sprinkle Veggie Seasoning
  • Basil or oregano leaves, to garnish (optional)

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 20 mins | COOKING TIME: 10 mins

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.

Choose measurements conversions

ingredients

For the main
  • 1 clove garlic, finely minced
  • 90 ml extra virgin olive oil
  • 45 ml red wine vinegar
  • half a loaf of ciabatta bread (day-old is perfect)
  • 800 g baby tomatoes, sliced in half
  • 1 large red onion, finely sliced
  • 8 anchovy fillets, sliced into 1cm chunks
  • 60 ml capers
  • handful of flatleaf parsley, leaves only, finely chopped
  • Cape Herb & Spice Sprinkle Veggie Seasoning
  • Basil or oregano leaves, to garnish (optional)

Number of servings

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 20 mins | COOKING TIME: 10 mins

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.