Yield: 3 – 4 servings
Equipment: oven, measuring spoons, baking tray, grill, knife, bowl


  • 1 ciabatta, loaf
  • 1 teaspoon fennel, seeds
  • sprigs of oregano, fresh or dried
  • 1 tablespoon small capers
  • fresh basil
  • 6 jarred red peppers
  • 3 cloves garlic
  • 4 vines cherry tomatoes
  • red wine vinegar


  1. Tear the ciabatta into small 2cm pieces.
  2. Put into a roasting tray, drizzle with olive oil and toss with the fennel seeds, the oregano and a pinch of salt.
  3. Mix so that the bread is coated then put under a high grill for 10 minutes or until golden.
  4. Roughly chop together the capers with some of the basil leaves and the jarred peppers.
  5. Crush over the garlic cloves or chop finely.
  6. Add all of the tomatoes, roughly chopped.
  7. Put into a large bowl with a splash of red wine vinegar, a good drizzle of olive oil and salt and pepper to taste.
  8. Add the ciabatta.
  9. Toss and gently squeeze the whole mixture together with your hands.
  10. Top with the rest of the basil leaves and finely grated parmesan to serve.
  11. Serve a generous portion and enjoy.
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