An easy, deliciously tangy Tuscan bread salad – perfect for summer when tomatoes are at their best.


1 ciabatta
250g cherry or baby rosa tomatoes
2 large ripe tomatoes, cut into wedges
1/2 a sliced red onion
30g torn basil leaves
2 large cloves garlic
olive oil
3 tbsp (45ml) olive oil
2 tbsp (30ml) red wine vinegar
1 tsp (5ml) white sugar
sea salt
ground black pepper


Combine the dressing ingredients in a bowl. Halve the baby tomatoes and cut the big tomatoes into wedges. Combine with the onions and add the dressing. Halve the ciabatta and toast on a hot griddle pan, then rub each one with a garlic clove. Break the bread into chunks and add to the tomato and onions with torn basil. Toss and serve with a glass of chilled Durbanville Hills Rosé.

(Recipe courtesy of Durbanville Hills)

Leave a comment

Promoted Restaurants