Jamie’s Ciabatta Bread Salad with Oranges and Red Onions

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

A friend of mine makes this delicious Italian-style salad which is substantial enough as a light lunch on its own or accompanied by mozzarella cheese. If possible, use ciabatta bread which is a day or two old, as it absorbs the olive oil better. This salad can be made at least an hour in advance.


  • 2 yellow peppers
  • 1 red pepper
  • 300ml (½ pint


Cut the peppers in half lengthways, discard the seeds and stem and slice across the flesh as finely as you can.

Put 150ml (¼ pint) of the olive oil in a large, deep frying pan over a low heat. Add