Good handful fresh basil, chopped if the leaves are large
Handful continental parsley, chopped
Small avocado, diced
Freshly ground sea salt and black pepper
Method
Place raw tomatoes, olives, herbs and avocado into large bowl, season to taste and add dressing - toss together carefully making sure everything is coated with the dressing. Add the bread and roast vegetables and toss gently further to combine
Allow to sit for 15 minutes or so for the flavours to develop and for the bread to soften. It's even better if stored in the fridge for a few hours then brought to room temperature for 20 minutes or so
Dressing
Ingredients
30mls balsamic vinegar
60mls extra virgin olive oil
1/2 tspn Dijon mustard
1 tspn honey
Freshly ground sea salt and black pepper
Tiny pinch chilli flakes
Method
Add all ingredients to a glass jar and shake until combined. Store in the fridge if you make it ahead of time then let it come to room temperature before using
Optional extras
Ingredients
250g cherry tomatoes, halved
1 red onion, halved then each half sliced in thirds
150g baby coloured capsicum, trimmed and halved
15mls olive oil
Method
Preheat oven to 150°C. Place cherry tomatoes, onion and capsicum onto a baking paper lined baking tray and drizzle with olive oil, freshly ground sea salt and black pepper. Roast for 40 minutes or until slightly caramelised and soft. Set aside
Croutons
Ingredients
4 slices (160g) Ciabatta Loaf
15mls olive oil
Garlic clove halved
20g Parmesan cheese, finely grated
Freshly ground black pepper
Method
Increase oven temp to 190°C. Place baking paper onto a large, flat baking sheet. Rub each piece of bread with cut side of garlic, drizzle over olive oil then sprinkle with Parmesan cheese. Toast in oven for 10-12 minutes, or until golden brown. Remove from the oven and slice into cubes and set aside
