Ingredients
Scale
- 2 Loaves of Ciabatta Bread (cubed/torn, lightly toast if not a couple of days old or still doughy)
- 12 Ripe Tomatoes (diced, seeds in)
- 1/2 Cucumber (whole, diced)
- 1 Red Onion (thinly sliced)
- 200g Big Juicy Olives
- 1 tsp Caster Sugar
- 2 Roasted Red Peppers (seeded and sliced)
- 300g Canned Butterbeans (drained)
- 6 Cloves of Garlic (lightly roasted in olive oil)
- 100g Capers (drained)
- 1 Large Bunch of Fresh Basil (torn)
- 4 Balls of Mozzarella (roughly torn)
- 1 Small Bunch of Rocket
- Olive Oil and Balsamic Vinegar to drizzle over
- Salt and Pepper to taste
Instructions
- In a huge tray or bowl, tip in the ciabatta, top with the tomatoes and all of the juice from cutting them, then add all the ingredients except the basil, mozzarella and rocket.
- Using your clean hands, get stuck in and mix it all up. Squish up some of the tomatoes, you want the juices from all the ingredients to soften and flavour the bread. Drizzle liberally with olive oil and season to taste.
- When all mixed well. Cover and leave at room temperature for 30 mins to a couple of hours for the flavours to warm and amalgamate together.
- When ready to serve, top the salad with the torn mozzarella, basil and rocket. Drizzle over some balsamic vinegar to taste and serve with a huge smug smile!
- Prep Time: 45 minutes
- Category: Salad
- Cuisine: Italian