Panzanella Salad

Prep Time 15 mins
Total Time 35 mins
Serves 4
1/2 red onion, thinly sliced
1/4 cup apple cider vinegar
3 thick slices of wholemeal Bakers Delight loaf, roughly cut into 2cm cubes
2 tbsp of extra virgin olive oil
3 ripe truss tomatoes, cut into chunks
250g punnet of assorted cherry tomatoes, larger tomatoes cut in half
1 roasted red pepper, peeled and sliced
10 large marinated green olives
1 tbsp of black chia seeds
1 tbsp of chia oil
1 tbsp of balsamic vinegar
1⁄4 cup basil leaves
Salt and pepper to taste

Preheat oven to 160 degrees Celsius.
In a small bowl add vinegar and sliced onion. Set aside to soak.
Place bread cubes in a bowl and toss in olive oil. Transfer to a baking tray and bake for 20 mins or until golden brown. Toss throughout cook time to ensure an even toast.
In a large bowl combine all tomatoes, red pepper, olives and chia seeds. Drain vinegar from onions and add onions to bowl.
Add chia oil and balsamic vinegar. Toss to coat salad.
Just before serving toss through grilled bread cubes, basil leaves and season with salt and pepper to taste.