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Insalata di Napoli

Insalata di Napoli

Easy
May 2007

Insalata di Napoli

Easy
May 2007

Serves 8 as a starter
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.

Vegetarian recipes

Nutrition: per serving

Calories: 307kcals
Fat: 22.1g (8.3g saturated)
Protein: 11.8g
Carbohydrates: 16g (3.6g sugars)
Salt: 0.8g

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

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.

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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