This is my favourite Italian summer salad! Perfect for one of those scorching hot day! I love using juicy tomatoes, salty capers and fragrant fresh basil which will infused the ciabatta beautifully with incredible flavours. If you can’t find ciabatta bread some rustic sourdough will work as well!

Serves 4 people


200gr of stale bread – ciabatta or sourdough style 

600gr of ripe mixed tomatoes 

1 small red onion 

A handful of capers, drained 

Extra virgin olive oil

Salt & pepper 

A dash of vinegar 

A bunch of fresh basil

Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out. Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion and ciabatta. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed. Tear in the basil leaves, stir together and serve.

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  1. Noelia

    It sounds so delicious! My first time to hear of it. I was raised in Portugal and my family lived on raw produce salads all summer, and boiled or grilled fresh fish, but since then, I became Vegan. This simple salad will likely become a staple in my diet this summer! Thank you!

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