Serves 4-6
adjust servings:

Tick the ingredients you need to add your shopping list.

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  2. Place the ciabatta cubes on a baking tray. Drizzle with olive oil and season with salt and pepper, then toss well to coat. Bake for 8-10 minutes or until crisp and light golden brown.
  3. Cut up tomatoes and cucumber into pieces of similar size to the ciabatta. Split and remove the stone from the olives
  4. In a large bowl, combine the pesto, olive oil and balsamic vinegar and season with some salt and black pepper.
  5. Add the tomatoes, cucumber, croutons and olives and toss to coat in the dressing. Transfer to a large platter.
  6. Scatter over the Feta and tear over the basil leaves. Drizzle with some extra olive oil and grind over some extra black pepper, to serve.

Nutrition Facts

Per Serving: 292kcals, 20.2g fat (11.9g saturated), 23.8g carbs (4.4g sugars), 8.5g protein, 3.1g fibre, 0.622g sodium

Diabetic-friendlySaladsLunch & snacksVegetarian

Popular in Diabetic-friendly

No-waste broccoli pesto pasta