Ingredients
Units
Scale
- 6-7 cups ciabatta bread cut into cubes (340g )
- salt
- black pepper
- 1/4 tbsp + 1 tbsp olive oil
- 2 cups cherry tomatoes
- 1/4 cup roasted red pepper (from a jar)
- 1/4 cup sundried tomaotes (packed)
- 2 tbsp capers
- 1/3 cup kalamata olives
- 1 small/medium onion
- 1/2 cup fresh basil leaves (roughly chopped)
Vinaigrette
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 3-4 garlic cloves (grated)
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp nutritional yeast
- salt
- black pepper
Instructions
Toasting Ciabatta
- Add cubed Ciabatta onto a baking tray, with salt and black pepper and olive oil Give everything a good mix. Bake for 20 minutes or until slightly golden. Mixing halfway. Once toasted, allow to cool.
Vinaigrette
- Add all the vinaigrette ingredients into a jar and give it a good shake until everythings combined.
Assembly
- While the bread is cooling, chop up the sun-dried tomatoes, roasted red pepper, onions, cherry tomatoes and olives. Once chopped, add into a big bowl with the capers.
- Add the toasted ciabatta into the bowl. Pour vinaigrette over and give it a good toss until everything is well combined.
- Refrigerate for 30-40 mins or until ready to serve.
- Garnish with the chopped fresh basil and enjoy!
Nutrition
- Calories: 227