About this recipe:A simple, yet delicious salad, that's bursting with flavours from the Mediterranean. Tomatoes are tossed with olives, fresh mozzarella, basil and croutons in an olive oil-balsamic vinegar dressing. The perfect summer salad that can be enjoyed any day of the week.
275g day old ciabatta bread, torn into bite-size pieces
75ml olive oil
salt and pepper to taste
3 cloves garlic, finely chopped
4 tablespoons olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
125g sliced red onion
10 basil leaves, finely sliced
85g pitted and halved green olives
110g fresh mozzarella cheese, cut into bite-size pieces
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In a large bowl, toss bread with 75ml olive oil, salt, pepper and garlic. Lay bread on a baking tray and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
While the bread is in the oven, whisk together 4 tablespoons of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.
Excellent! I used Pain de Campagne, a country French bread I had made a few days earlier. The only changes I made was to substitute the black olives for the green and green onions for the red. Loved it. - 15 Aug 2012