A simple and tasty salad I learned whilst doing a cooking course in Rome. Perfect served by itself or it would make a great light dinner with a grilled chicken breast.
7 vine ripened tomatoes
3 cloves garlic
6 slices ciabatta bread
10 basil leaves, torn
extra virgin olive oil
salt and pepper
Cut the tomatoes in half and scoop out the seeds. Let the tomatoes drain on some kitchen paper for 5 minutes. Cut the tomatoes into dice size pieces . Put the tomatoes in a bowl, finely slice two cloves of garlic and add to the tomatoes. Season the tomatoes well with sea salt and a little black pepper. Add the torn basil leaves and a generous dressing of olive oil. Set aside for at least 30 minutes to marinate.
Heat a pan, preferably a griddle pan and allow it to become very hot. Cut the bread into thick slices. Cut the remaining garlic clove in half and rub the bread on both sides cut side down. Drizzle both sides with oil and toast either side in the hot pan.
Place the bread on a large plate and divide the tomato mixture among the 6 pieces of bread, allowing it to spill over onto the plate. Finish with a few basil leaves and serve.
Just prior to opening her successful fashion label under her own name, Stephanie Conley was undecided about her career path. In 2002 she began a course at Le Cordon Bleu in an attempt to try her hand at food. However, after a brief stint in catering she decided to return to fashion. Stephanie’s... Read Full Bio