Tuscan Tomato Salad

Ingredients:

2 ciabatta rolls or half a ciabatta loaf, torn in the pieces and roasted 

Pack of on the vine tomatoes

Pack of basil

Handful of small capers

Jar of roasted red peppers, drained

1 tbsp red wine vinegar

3 tbsp olive oil

Preheat the oven to a low-medium heat and add the torn ciabatta to a tray with a little garlic salt (if you have any) and a drizzle of olive oil and pop in the oven for roughly 20 minutes (until golden). This can be done in advance and the croutons left to cool.

Get a large chopping board and quarter the tomatoes. Then add the drained roasted red peppers and capers to the board and roughly chop together. Add the red mix to a bowl and season. Next mix in the ciabatta pieces with your hands and squeeze the mixture together. Whisk together the vinegar and oil and pour over the tomato salad. Mix in and then shred in the basil.