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
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 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.