6 large plum Roma tomatoes, roughly chopped
1 tsp sugar
NOMU Sea Salt and Black Pepper
1 large loaf of ciabatta
1 large garlic clove, sliced in half
2 yellow and red peppers, sliced and grilled
1/3 cup Kalamata olives, pitted and halved
50g capers, rinsed in cold water
3 large shallots, finely sliced
LOTS of freshly ripped basil
DRESSING:
120ml red wine vinegar
120ml NOMU Extra Virgin Olive Oil
A good grinding of NOMU One for All
NOMU Sea Salt and Black Pepper
Place the roughly chopped tomatoes in a bowl and sprinkle over the sugar, a pinch of salt and black pepper. Set aside for 1 hour.
Slice the ciabatta into 2cm slices and lightly toast. While the slices are warm, rub one side of the bread lightly with a piece of garlic. Tear the bread into rough pieces and set aside.
Mix all the ingredients together for the dressing.
In a large beautiful bowl, place the torn ciabatta and tomatoes with all their juices and pour over half of the dressing. Toss and allow the bread to absorb all the juices, then add the rest of the salad ingredients, followed by the rest of the dressing. Add some more Olive Oil if more liquid is required. Mix all the ingredients really well and allow the salad to stand for 30 minutes to absorb all the flavours before serving with a grind of black pepper and salt.
6 large plum Roma tomatoes, roughly chopped
1 tsp sugar
NOMU Sea Salt and Black Pepper
1 large loaf of ciabatta
1 large garlic clove, sliced in half
2 yellow and red peppers, sliced and grilled
1/3 cup Kalamata olives, pitted and halved
50g capers, rinsed in cold water
3 large shallots, finely sliced
LOTS of freshly ripped basil
DRESSING:
120ml red wine vinegar
120ml NOMU Extra Virgin Olive Oil
A good grinding of NOMU One for All
NOMU Sea Salt and Black Pepper
Place the roughly chopped tomatoes in a bowl and sprinkle over the sugar, a pinch of salt and black pepper. Set aside for 1 hour.
Slice the ciabatta into 2cm slices and lightly toast. While the slices are warm, rub one side of the bread lightly with a piece of garlic. Tear the bread into rough pieces and set aside.
Mix all the ingredients together for the dressing.
In a large beautiful bowl, place the torn ciabatta and tomatoes with all their juices and pour over half of the dressing. Toss and allow the bread to absorb all the juices, then add the rest of the salad ingredients, followed by the rest of the dressing. Add some more Olive Oil if more liquid is required. Mix all the ingredients really well and allow the salad to stand for 30 minutes to absorb all the flavours before serving with a grind of black pepper and salt.
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