Lesley Waters creates a sunshine dish from juicy tomatoes and olives.


  • 1 small focaccia bread, torn into bite size pieces

  • 8 large tomatoes, each chopped into 8 large pieces

  • 20 kalamata olives, squashed and pitted

  • 2 tbsp baby capers, rinsed and drained

  • 2 garlic cloves, finely chopped

  • 2 tbsp extra virgin olive oil

  • ½ tsp salt

  • a pinch of sugar

  • freshly ground pepper

  • To servea bunch of basil leaves, torn

  • extra virgin olive oil


  • 1.

    Preheat the oven to 220oC. Put the focaccia pieces onto a baking sheet. Put in the preheated oven and bake for 12-15 minutes until golden.

  • 2.

    Meanwhile, put the tomatoes into a large bowl. Add the olives, capers, garlic, oil, salt, sugar and black pepper. Divide the toasted focaccia pieces between 4 large serving dishes and top with a large spoonful of the tomato mixture. Sprinkle with basil and oil then serve.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 451kj
  • Fat Total 31g
  • Saturated Fat 4g
  • Protein 10g
  • Carbohydrate 41g
  • Sugar 17g
  • Sodium 1723mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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