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.
Ingredients
- 1 small, firm-textured ciabatta, torn into small chunks
- 5 large ripe vine tomatoes, deseeded and cut into chunks
- 3 x 125g tubs buffalo mozzarella balls, drained and torn into
- 2cm pieces
- 2 good handfuls fresh basil leaves
- 125ml good extra-virgin olive oil
- Good, aged balsamic vinegar, for drizzling
Method
- 1. Put the ciabatta into a salad bowl. Add the tomatoes, mozzarella, basil and oil. Gently toss and season.
- 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.