Total Preparation Time: 15 mins
- Ciabatta bread 3 slices
- Plum tomatoes 1 nos.
- Kalamata olive 30 gms
- Basil 5 gms
- Parsley 5 gms
- Chopped garlic 2 gms
- Seasoning To taste
- Olive oil 10 ml
- Step 1: Take the ciabatta bread and cut them into thin slices. Toast it under the salamander and keep a side.
- Step 2: Cut the tomato into dices and mix in julienne of basil, chopped parsley, chopped garlic, olive oil and season. Keep it refrigerated.
- Step 3: Take the kalamata olives and drain off the excess brine. Chop it coarse and season it with chopped garlic, chopped parsley and black pepper. Keep it refrigerated.
To assemble– Take the toasted ciabatta bread, arrange the olive and tomato mix on it and serve in a platter. Green salad can be served with it.