Tomato and bread salad with mozzarella
A glorious sunshine-filled salad recipe made with vibrant tomatoes, sourdough bread, quick pickled onions, capers, mozzarella and fresh basil.
For something a little easier, try our simple tomato salad.
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Ingredients
- ½ red onion, finely sliced
- 3 tbsp sherry vinegar
- ½ tsp sugar
- 1.2kg ripe mixed tomatoes, roughly chopped
- 1 cucumber
- 2 tbsp capers, drained and rinsed
- 300g good-quality stale country bread or sourdough, torn into medium chunks (see tip)
- 1 small bunch fresh oregano or mint, leaves picked
- 250g buffalo mozzarella bocconcini (mini mozzarella balls), halved (or use 250g buffalo mozzarella, torn)
- 5 tbsp extra-virgin olive oil (the best one you have)
- 1 large bunch fresh basil, leaves picked
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Method
- Put the red onion in a bowl with the vinegar and sugar, season well with salt, toss to combine, then set aside for 10-15 minutes.
- Put the tomatoes in a large bowl and season well. Halve the cucumber lengthways, remove and discard the seeds, then slice the flesh diagonally and add to the tomatoes. Add the capers, bread, oregano/mint and mozzarella to the bowl. Drizzle over the extra-virgin olive oil.
- When the onions have softened slightly, add them and the soaking vinegar to the bowl, then toss it all together. Leave the salad to sit for 5-10 minutes, then add the basil and toss everything together again. Taste and check the seasoning. Serve immediately.
Nutrition
- 369kcals Calories
- 19.4g (7.5g saturated) Fat
- 14.1g Protein
- 32.3g (9g sugars) Carbs
- 4.3g Fibre
- 1.1g Salt
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