For ➋3 slices day-old ciabatta bread*
2 tbs pesto
½ cucumber
1 yellow pepper
1 medium red onion
2 big firm tomatoes (+/-650 g)
1 handful basil
3 tbs red wine vinegar
4 tbs olive oil
½ ts mustard
Cut the ciabatta into 2-3 cm cubes and dry-roast in a non-stick pan. Transfer to a bowl and toss in 2 tbs of pesto while still hot. Leave to cool.**
Make a vinaigrette with the vinegar, olive oil and mustard.
Clean and cut all vegetables into 3 cm chunks, combine in a bowl and pour over the vinaigrette. Combine thoroughly. Just before serving, fold in the ciabatta pieces and decorate with shredded basil.
*Or firm country bread.
**Alternatively, crumble the bread and sprinkle with some dots of vinegar.
