TUSCAN BREAD AND TOMATO SALAD

- METHOD -

Add the garlic to the olive oil and set aside so it can infuse. Cut the ciabatta into large chunks, place bread on a baking sheet and pop it into a pre-heated 160 ˚C oven to toast until golden and crisp – it takes about 10 minutes but keep an eye on it. Tumble the tomatoes onto a large platter, add the bread and the rest of the ingredients. Pour over olive oil and red wine vinegar and sprinkle with our Cape Herb & Spice Sprinkle Veggie Seasoning. Toss to coat, garnish with basil or oregano leaves and serve.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za