Serves: 4
Prep: 5 minutes Cook: 20 minutesThis fresh summery salad is perfect for any occasion!! Highlighting the very best of seasonal vegetables this salad is a low FODMAP version of an Italian classic. Delicious both on its own or as a side.
| ingredients |
|---|
|
4 slices sourdough Spelt bread* |
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⅓ cup extra virgin olive oil |
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Cherry tomatoes, halved |
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Pitted kalamata olives, halved |
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½ cup torn basil leaves |
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1 1⅓ tbsp balsamic vinegar |
Brush bread with 1 tablespoon of oil. Place bread under the griller until lightly charred. Tear into bite-sized pieces.
Place bread, tomatoes, olives and basil in a large bowl.
Season bread mixture with salt and pepper.
Whisk remaining oil and vinegar together. Season with salt and pepper. Pour dressing over salad.
Toss salad gently and serve.
*Monash University Certified low FODMAP sourdough spelt bread
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1519 Kj / 363 cal |
| Protein | 5.30g |
| Carbohydrates | 24.50g |
| Sugar | 3.80g |
| Total Fat | 26.00g |
| Saturated Fat | 4.00g |
| Fibre | 7.80g |
