Inspired by a delicious Florentine recipe, this salad is a vibrant mix of colours and flavours.

Preparation time: 20 mins

Serves: 4


  • 300g tomatoes
  • 4 slices Burgen Gluten-Free Soya & Linseed bread
  • 16 olives, stoned
  • 3 tsp capers
  • ½ red onion, finely sliced
  • 300g red and yellow cherry tomatoes, halved
  • 150g soy beans
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil


  1. Place the tomatoes in a sieve over a bowl, using the back of a spoon, squash them well to release all the juice into the bowl.
  2. Roughly break up the bread and put into the tomato juice and leave to stand for 15 minutes before transferring to a serving dish.
  3. Scatter the remaining ingredients over the bread, drizzling over the red wine vinegar and olive oil at the end to serve.
<span>Gluten-Free</span> Soya & Linseed pack shot

This recipe calls for Gluten-Free Soya & Linseed

Packed full of tasty seeds

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