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Tuscan Style Bread Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 100 g ciabatta bread
  • 90 ml olive oil
  • 450 g ripe tomatoes
  • 1 small yellow pepper deseeded
  • 1 small orange pepper deseeded
  • 1 small red onion finely shredded
  • 150 g pitted black olives drained
  • 45 ml white balsamic vinegar
  • A handful of fresh basil leaves shredded
  • 225 g Sweet Romaine lettuce trimmed
  • Salt and freshly ground black pepper


  • Pre-heat the oven to 200C/Fan 180C/400F/Gas Mark 6. Tear the bread into bite sized pieces and place in a roasting tin. Drizzle over half the oil and toss to coat the bread. Bake for 15-20mins or until the bread is golden and crunchy.
  • Cut the tomatoes and peppers into bite sized chunks and place in a large bowl. Add the onion, olives, remaining oil, vinegar and basil.
  • Season well with salt and freshly ground black pepper then toss together with the bread. Leave to stand for 5 mins to allow the flavours to infuse.
  • Finally tear the lettuce into bite sized pieces, add to the bowl and toss until well mixed.
  • Serve straight away