What to do
- Preheat the oven to 180°C. Tear the ciabatta into pieces and toss in a bowl with 2 tbsp of the olive oil, seasoning and Parmesan. Spread out on a baking sheet and cook for 10-15 mins until golden brown.
- Mix together the cherry tomatoes, celery and capers in a medium bowl.
- In another small bowl, whisk together the remaining 2 tbsp extra-virgin olive oil, vodka, red wine vinegar, Worcestershire sauce, Tabasco sauce, celery salt and pepper.
- Arrange the salad leaves in a serving bowl or platter, top with the cherry tomato mixture and drizzle with the Bloody Mary dressing. Toss together and top with the ciabatta pieces and fresh basil leaves.
What you will need
- 200g ciabatta, or other crusty white bread
- 4 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 50g Parmesan
- 250g cherry tomatoes, halved
- 2 sticks of celery, thinly sliced
- 2 tbsp drained capers
- 1 tsp vodka
- 1 tsp red wine vinegar
- ½ tsp Worcestershire sauce
- ½ tsp Tabasco sauce
- ½ tsp celery salt
- 100g fresh & naked mixed salad leaves
- Fresh basil leaves, to serve
