Italian bread salad

Prepare the Pesto:

• Pulse the fresh herbs in a food processor with a little olive oil until smooth.
• Mix 5 tablespoons of pesto with 1 tablespoon of olive oil.
   
• Cut each Ciabatta in half and spread the pesto on one side of each slice.
• Preheat the oven to 390°F and bake the ciabattas until golden brown (approximately 10 minutes).

Prepare the Dressing:

• Mix together 6 tablespoons of balsamic vinegar, 2 tablespoons of pesto, 4 tablespoons of olive oil, and the sugar.
• Season with salt and pepper to taste.

Prepare the Salad:

• Slice the tomatoes and the mozzarella.
• Center the toasted Ciabatta on a plate and arrange the tomatoes and mozzarella so they surround the bread in a fan shape.
• Alternate the tomatoes and mozzarella when arranging.
• Drizzle the dressing on top and let it rest for 10 minutes. Grate the Parmesan cheese over the dressed Ciabatta.
• Wash and chop the basil leaves and sprinkle over the bread salad. Finally, season with salt and pepper to taste.

For Those Following a Low FODMAP Diet: The Schär product* used in this recipe is certified as low in FODMAPs under the Monash University Certification Program. A low FODMAP diet does not treat a disease but may help to meet nutritional needs with reduced gastrointestinal symptoms.

*Monash University Low FODMAP Certified trademarks used under licence in the United States by Dr Schär. One serving of this product can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be followed under supervision from a healthcare professional.