|1||garlic — cloves, crushed|
|4 tbsp||olive oil|
|3||ciabatta — cubed|
|1||red onion — finely sliced|
|30 g||fresh basil|
Preheat the grill.
Mix the garlic, salt and olive oil together.
Toss the croutons with the garlic oil and place onto a baking tray, grill until crisp and golden.
Slice the tomatoes and place in a large bowl, add the onion, olives, basil and warm garlic croutons.
Whisk the remaining olive oil and lemon juice together and drizzle over the salad.
Recipe reprinted with permission of Source Food.
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