Insalata di Napoli

Name: Insalata di Napoli
Yield: Serves 8 as a starter
Cuisine: Italian recipes
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

Easy
May 2007

Easy
May 2007

Test kitchen approved

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

Save recipe

Save

Save recipe Print

Rate

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.