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Warm Tuscan Tomato and Bread Salad

Pomodorino tomatoes are like dark red jewels and when roasted, the flavour becomes even sweeter. The soft ciabatta bread soaks up the juices from the roasted tomatoes and the warm lemon dressing. A simple and rustic salad that tastes fresh and flavoursome. If you have time, prepare the salad 2 hours in advance and allow the flavours to fully develop. Try adding a handful of olives for that truly Mediterranean feel.


400g Pomodorino tomatoes, halved
200g ciabatta bread, preferably slightly stale
3 tbspolive oil
3 tbsplemon juice
10g fresh basil, shredded


1. Preheat the oven to 200˚C gas mark 6.

2. Place the halved tomatoes in an ovenproof dish and roast for 6-8 minutes or until they soften and start to collapse.

3. Break the ciabatta into small cubes and place in a serving bowl.

4. Combine the olive oil, lemon juice and basil in a pan and heat gently.

5. When the tomatoes are cooked, place in the bowl with the bread and toss well until the bread has soaked up the tomato juice as they break up slightly.

6. Drizzle with the dressing. Season well and toss to combine all the ingredients.