• 1 ciabatta loaf, baked at home following pack instructions
  • 5 tbsp milk
  • 1 tbsp olive oil
  • 2 x 250g packs mixed pomodorino tomatoes
  • ½ red onion, finely chopped
  • ½ cucumber, finely chopped
  • about 12 pitted Kalamata olives
  • 10 fresh basil leaves

For the dressing:

  • 2 tbsp olive oil
  • 2 tsp red wine vinegar
  • ½-1 clove garlic, crushed


  1. 1

    Tear the ciabatta into small chunks and put into a bowl with the milk. Leave to soak for 15 minutes. In a frying pan, heat the oil and then fry the bread until slightly golden and put into a large bowl.

  2. 2

    Cut the tomatoes into quarters and add to the bread. Add the chopped onion and cucumber to the bowl.

  3. 3

    Roughly chop the olives and tear the basil leaves and add both to the bowl. In a little bowl mix together the oil, vinegar and garlic and pour over the salad.

Nutritional Details

Each serving provides
  • Energy 1700kj 406kcal 20%
  • Fat 17.5g 25%
  • Saturates 10.6g 53%
  • Sugars 1.6g 2%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

47.9g carbohydrate 4.2g fibre 12.1g protein

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