Italian Bread and Tomato Salad

Step 1

Heat the oven to 180C/350F.

Step 2

Tear the ciabatta into rough 3cm pieces and place in a bowl.

Step 3

Roughly chop the tomatoes and place them in the bowl and lightly drizzle everything in Mazola Cold Pressed Rapeseed Oil so the bread soaks up the tomato and oil flavours, before seasoning with salt and pepper.

Step 4

Peel and cut the red onion into quarters, lay onto a baking tray, coat with standard olive oil and roast for 15 minutes.

Step 5

In a pestle and mortar bash the fresh basil and garlic cloves together and then stir in 4 tablespoons of Mazola Cold Pressed Rapeseed Oil and a splash of red wine vinegar. Rinse the capers, squeezing out any excess liquid and add to a bowl along with drained and roughly chopped red peppers.

Step 6

Remove the caramelised onions from the oven and add to the bowl.

Step 7

Toss the bread, tomatoes, onions and capers together with your hands, then stir in the homemade garlic and basil oil.

Step 8

Taste and add a little more salt and pepper if required. Stir together and serve.