This is a light but satisfying salad that’s perfect for lunch!

I guess you could think of it as a deconstructed bruschetta.

Give the tomatoes a little time to marinate in the herby garlic oil to intensify the flavours.

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Serves 1-2

Ingredients

600g cherry tomatoes, halved
50g Kalamata olives, pitted
¼ bunch chives, sliced
A handful of fresh parsley, chopped
1 small red onion, finely diced
4 tbsp garlic-infused extra virgin olive oil
2 tbsp balsamic vinegar
Salt and freshly ground black pepper, to taste
Olive oil spray
1 short sourdough baguette, thinly sliced

Method

Place tomatoes, onion, herbs, salt, pepper, olive oil and balsamic in a bowl. Set aside to marinate for 30 – 45 mins to develop the flavour.

Preheat a grill pan over medium heat. Spray the bread with olive oil and toast for a couple of minutes on each side or until char-marks appear.

Place the bread on a plate with the salad and juices and enjoy.