- ½ small ciabatta loaf
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 tomatoes, roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½ cucumber, roughly chopped
- handful pitted black olives
- 100g feta cheese
- handful fresh basil leaves
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- splash balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
Heat grill to high. Cut the ciabatta into bite-size pieces and spread out in a single layer on a baking sheet. Drizzle over 1 tbsp oil. Grill for 3-4 mins, turning the pieces of bread occasionally, until just golden. Leave to cool.
Put the toasted ciabatta in a serving bowl with tomatoes, cucumber, olives and feta. Tear up the basil, then scatter over the salad. Whisk the balsamic and remaining olive oil together and drizzle over, then mix gently to combine.