Tuscan Salad

Serves 4

This is an ideal salad to serve with grills or braais.

1⁄2 ciabatta (Italian bread)

500g ripe cherry tomatoes

2 T (30 ml) good quality red wine vinegar or sherry vinegar

2 cloves garlic, crushed

1⁄2 cup (125 ml) extra virgin olive oil

Ina Paarman's Green Onion Seasoning

a handful fresh basil leaves

1 punnet rocket leaves

juice of half a lemon

Preheat the oven to 240ºC. Slice the bread and roughly tear the slices into small pieces and place on a baking tray. Bake in the oven for about 5-10 minutes until dry and toasted on the outside. Place in a bowl.

Cut 12 of the tomatoes in half through the middle and, using your hands, squeeze them over the toasted bread. Mix together a dressing using the vinegar, garlic and half the olive oil, and season with Green Onion seasoning. Pour the dressing over the toasted bread and tomato and toss*.

Slice remaining tomatoes lengthways and add, with the rocket and basil, to the bread mixture. Finally add the lemon juice to bring out the flavour of the tomatoes, and pour over the remaining olive oil.

Chef's Tip:

*Can be made to this stage up to an hour ahead of time, but it is best to add the remaining ingredients at the last minute.

We will be launching a new separated Olive Oil and Balsamic Vinaigrette soon. This dressing will be excellent on the Tuscan Salad.