Insalata di Napoli recipe

By Antonia Romani

  1. Serves 8 as a starter
  2. Ready in 15 minutes
  3. Rating

This quick and easy salad captures the flavours of Italy. This is my version of panzanella, also called Tuscan bread salad – it’s quicker to make, which suits modern British living.

tried and tested
Insalata di Napoli


  1. 1 small, firm-textured ciabatta, torn into small chunks
  2. 5 large ripe vine tomatoes, deseeded and cut into chunks
  3. 3 x 125g tubs buffalo mozzarella balls, drained and torn into
  4. 2cm pieces
  5. 2 good handfuls fresh basil leaves
  6. 125ml good extra-virgin olive oil
  7. Good, aged balsamic vinegar, for drizzling


  1. 1. Put the ciabatta into a salad bowl. Add the tomatoes, mozzarella, basil and oil. Gently toss and season.
  2. 2. Divide the salad between bowls or plates. Drizzle over balsamic vinegar to taste and serve immediately.

Nutritional info

Per serving: 307kcals, 22.1g fat (8.3g saturated), 11.8g protein, 16g carbs, 3.6g sugar, 0.8g salt

Wine Recommendation

Go for a youthful, lively white wine with no oakiness. Top-notch examples of Soave have lovely, lemony flavours.


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July 30

absolutely delicious added some rocket for a bit more filling!

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