Ingredients for 2 people

  • 400g thin chickpeas
  • 100 g thickly sliced ciabatta
  • 1 garlic clove – peeled and cut in half
  • 250 g cherry tomatoes
  • 100 g mixed salad leaves
  • 120 g mini mozzarella balls
  • 1 orange
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp De Nigris Platinum Label Balsamic Vinegar
  • ½ tbsp dried oregano
  • Salt, to taste

For the recipe

Toast the ciabatta, allow to cool, and rub both slides of each slice with the cut edges of the raw garlic. Cut garlic toast into cubes.​
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In a small bowl, whisk together olive oil and De Nigris Recipe Platinum Label Balsamic Vinegar, then add oregano and a pinch of salt. Cut the orange in half and squeeze the juice of one half into the dressing. ​
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Wash and halve the tomatoes, and peel, segment and chop the remaining half of the orange. ​

In a large bowl, place salad leaves, tomatoes and oranges. Drain and add the chickpeas, add the toast cubes  and mix. Drain the mozzarella balls and add them to the bowl. Drizzle salad with the prepared dressing.