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The baby sweet tomatoes in our advertising campaign take centre stage in this super-summery dish, which has its origins in Tuscany. Let the ciabatta soak up all the wonderful juices, sit back and enjoy. You can taste when they're selected for sweetness.
Serves: 1 (or 2 as a side)
250g pack mixed baby tomatoes
4 tsp olive oil
2 tsp Essential Red Wine Vinegar
30g pitted black olives, optional
2 tsp capers, rinsed (optional)
¼ x 25g pack basil, leaves picked and torn
1. Break up the bread into bite size chunks and place in a large bowl
2. Roughly chop the tomatoes and add to the bowl, making sure you include all the juice from the tomatoes
3. Mix together the olive oil and red wine vinegar, then pour over the bread and tomatoes. Toss well to combine and leave to sit for 10 minutes, stirring occasionally.
4. Add the olives and capers (if using), with the basil leaves. Season with a pinch of salt and toss together lightly before serving.
Typical values per serving:
source of fibre, low in saturated fat, 1 of your 5 a day, vegan
This recipe was first published in August 2020.