Insalata di Napoli

  • Serves 8 as a starter
  • Ready in 15 min
  • Easy
A quick and easy salad recipe – a version of panzanella made with mozzarella and basil – captures the quintessential flavours of Italy.

Nutritional info per serving

  • Calories307kcals
  • Fat22.1g (8.3g saturated)
  • Protein11.8g
  • Carbohydrates16g (3.6g sugars)
  • Salt0.8g

No rating yet

Print article Save to my delicious


  • 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


  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 the balsamic vinegar to taste and serve immediately.
  • Go for a youthful, lively white wine with no oakiness. Top-notch examples of Soave have lovely, lemony flavours.

From May 2007

Main Ingredients:

Leave a comment

Your email address will not be published. Required fields are marked *

ajax loader