• 800g Jubilee tomatoes
  • 270g ciabatta loaf, sliced
  • 2 tbsp olive oil, plus extra for griddling
  • 1 tbsp balsamic vinegar, plus extra to serve
  • 1 tsp Dijon mustard
  • Pinch of sugar
  • 28g fresh basil leaves, torn
  • 1 small red onion, thinly sliced


  1. 1

    Remove the tomatoes from the vine and wash. Heat the griddle pan, then drizzle the bread with olive oil and griddle the slices for 2 minutes on each side. Leave to cool.

  2. 2

    In a small bowl, whisk together the oil, balsamic vinegar, mustard and sugar. Season to taste. Thinly slice the tomatoes and toss with the basil, red onion and the dressing.

  3. 3

    Break the ciabatta slices into bite-sized pieces and layer with the tomato salad. Finish with a drizzle of the balsamic vinegar to serve.

Nutritional Details

Each serving provides
  • Energy 787kj 188kcal 9%
  • Fat 7.1g 10%
  • Saturates 1.1g 6%
  • Sugars 5.7g 6%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 398kj/95kcal

Each serving provides

24.0g carbohydrate 1.9g fibre 6.0g protein

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