Tomato summer Salad

• porsi: 4-6

Bahan-bahan

200g ciabatta, preferably stale, cut into cubes

2 tbsp olive oil, plus extra for drizzling

Salt and black pepper

100g basil pesto

1 tbsp balsamic vinegar

600g mixed tomatoes, chopped

½ a cucumber, chopped

100g Feta, crumbled

100g Kalamata olives, pitted

Small bunch of fresh basil

Petunjuk

1 Preheat the oven to 180°C/160°C fan/gas mark 4,

2 Place the ciabatta cubes on a baking tray. Drizzle with olive oil and season with salt and -pepper, then toss well to coat. Bake for 8-10 minutes or until crisp and light golden brown.

3 Cut up tomatoes and cucumber into pieces of similar size to the ciabatta. Split and remove the stone from the olives

4 In a large bowl, combine the pesto, olive oil and balsamic vinegar and season with some salt and black pepper.

5 Add the tomatoes, cucumber, croutons and olives and toss to coat in the dressing. Transfer to a large platter.

6 Scatter over the Feta and tear over the basil leaves. Drizzle with some extra olive oil and grind over some extra black pepper, to serve.