Preparation time: 15 minutes
Cooking time: 5 minutes
Serves 6
6 very ripe large tomatoes, roughly chopped
1 garlic clove, thinly sliced
1 red onion, finely sliced
2tbsp small capers, drained
150g (5oz) pitted black olives
8tbsp extra virgin olive oil
2tbsp red wine vinegar
1 small ciabatta loaf
1 small bunch basil, leaves torn
Mix together the tomatoes, garlic, onion, capers and olives in a bowl, then whisk together the oil and vinegar and stir into the salad. Season well. Split the ciabatta and char-grill on a ridged griddle pan. Cut into small croutons and add to the salad, mix well, then scatter over the torn basil.
Per serving: 290cals, 20g fat, 3g saturated fat, 25g carbohydrate
This recipe appeared in Woman & Home Magazine in August 2005
