Insalata di Napoli
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Easy
- May 2007
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Serves 8 as a starter
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Ready in 15 min
A quick and easy salad recipe – a version of panzanella made with mozzarella and basil – captures the quintessential flavours of Italy.
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Vegetarian recipes
Nutrition: per serving
- Calories
- 307kcals
- Fat
- 22.1g (8.3g saturated)
- Protein
- 11.8g
- Carbohydrates
- 16g (3.6g sugars)
- Salt
- 0.8g
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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
- Put the ciabatta into a salad bowl. Add the tomatoes, mozzarella, basil and oil. Gently toss and season.
- Divide the salad between bowls or plates. Drizzle over the balsamic vinegar to taste and serve immediately.
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