1 loaf ciabatta, torn into chunks
1/3 cup olive oil
4 large heirloom tomatoes, sliced
250g punnet cherry tomatoes, halved
2 lebanese cucumbers, wedged
100g kalamata olives
1 small red onion, finely chopped
1 cup fresh flat-leaf parsley leaves
1 Tbsp white wine vinegar
Sea-salt flakes and freshly ground black pepper, to season
Preheat oven to 200°C fan-forced (220°C conventional). On an oven tray, toss bread with half of the olive oil. Cook for 10 minutes, or until crunchy. Cool.
Meanwhile, on a large serving platter, combine heirloom tomatoes, cucumber, olives, onion and herbs.
In a jug, whisk remaining oil and vinegar. Season. Toss croutons through salad. Drizzle with dressing. Serve.