SERVES 4
TOTAL TIME: 30 MINUTES
INGREDIENTS
- Wass Farm Garlic & Rosemary Salami
- Ciabatta
- 3 Large Tomatoes (the best you can find)
- Cucumber
- Red Onion
- Fresh Basil
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Salt
- Pepper
METHOD:
- Preheat the oven to 180˚C Fan.
- Slice 3 thick slices of ciabatta into cubes.
- Slice ½ the Garlic & Rosemary Salami.
- Add the bread and salami to a baking tray with a drizzle of oil. Bake until both the bread and salami have just started to colour and crisp (10-15 minutes).
- Slice the tomatoes into even size chunks and add to a large bowl.
- Slice 1/3 cucumber in half, remove the inner seeds and then thinly slice.
- Thinly slice ½ onion and rinse in cold water for 1 minute. Pat the onion dry before adding to a bowl with a small splash of vinegar and a pinch of salt.
- Add the cucumber and onion to the tomatoes. Mix in a good drizzle of oil, another splash of vinegar, salt, pepper and 10 or so basil leaves.
- Now the croutons and salami are ready, allow them to cool for 5 minutes before mixing in to the salad.
- Leave to sit for 5 minutes before plating up.
- Finish with more basil and olive oil.h crispy breadcrumbs if you like.
Thank you to Premote for this delicious recipe and photo.