This traditional Italian salad, made of different types of tomato and leftover bread, is the perfect thing to make for a sunny Saturday afternoon lunch.
284 per serving
4.3g per serving
10 minutes ingredients (serves 6):
900g yellow and red baby plum tomatoes, halved
1 medium red onion, sliced
40g fresh basil, ripped
280g stale ciabatta, ripped
100g capers in brine, drained
100g black olives, halved
1 tbsp red wine vinegar
3 tbsps extra virgin olive oil
Freshly ground black pepper
2 garlic cloves, peeled and crushed
½ teaspoon caster sugar
½ teaspoon sea salt
Step 1: Mix the yellow and red tomatoes in a bowl. Using your hands, gradually mix in the onion, basil, ciabatta pieces, capers, and pitted black olives. In a separate bowl, beat together the vinegar, oil, pepper, garlic, sugar and salt to make a dressing.
Step 2: Pour the dressing over the salad and mix thoroughly – by now the bread should be softened by the dressing. Tip the whole salad out onto a large serving dish and crumble over the ricotta.
Step 3: Leave for 30 minutes (no longer or the bread will become too rehydrated and you will end up with a soggy mess).
From Supper With Rosie by Rosie Lovell (£16.99, Kyle Books)