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    Rustic Italian Salad with Golden Chunks of Oven-Baked Ciabatta

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    Rustic Italian Salad with Golden Chunks of Oven-Baked Ciabatta

    A quick and easy salad, that can be served as a light lunch, as an accompaniment to barbecued food or as part of a picnic.

    • Vegetarian
    • Milk Free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • ½ Waitrose Ciabatta
    • 6 tbsp Waitrose Olio del Barbarossa Single Estate Extra Virgin Olive Oil
    • 2 tbsp Waitrose Balsamic Vinegar
    • Pack Waitrose Tomatoes on the Vine (7-9 fruits)
    • ½ cucumber
    • 1 large red onion, finely sliced
    • 200g pack Waitrose Italian Paterno & Toscanelle Olives, or other pitted olives from the grocery section, thoroughly drained
    • Waitrose Small Pot Growing Basil


    1. Preheat the oven to 180°C, gas mark 4. Cut the bread into 2cm slices. Tear into bite-sized chunks and place in a large bowl with 2 tablespoons of the olive oil. Toss to combine and season with salt and pepper. Tip the chunks of bread over a baking sheet and toast in the oven for 10 minutes until crisp and golden.
    2. Meanwhile, place the remaining olive oil in a small bowl or jug with the balsamic vinegar and whisk together well with a fork to emulsify. Season to taste.
    3. Cut the tomatoes into quarters, then peel the cucumber and cut into 5cm-long wedges. Place in a large bowl and toss together with the red onion and olives. Add the toasted bread.
    4. Pour the dressing over and toss to combine. Tear the basil into pieces, scatter over the salad and serve.

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    Cook's tips

    Make the salad an hour in advance to enable the flavours to develop. Serve at room temperature. For a variation, add anchovies or peppers.

    Drinks recommendation

    Try a fresh and delicately balanced northern Italian white, such as Gavi La Luciana, Araldica, Piemonte.


    Average user rating

    5 stars