Tomato, mozzarella, basil & crouton salad

Cooking Salads Tomato, mozzarella, basil & crouton salad

Inspired from the traditional Italian side dish panzanella, this bread salad is a great mix of crispy croutons and creamy mozzarella.

Lables: Vegetarian Egg free Peanut free Shellfish free Tree nut free
  1. Preheat a barbecue grill or chargrill on high. Whisk together the garlic and 2 tablespoons of the oil in a large bowl. Add the bread and toss until well combined. Cook the bread for 1 minute each side or until lightly charred and toasted.
  2. Place the tomato, vinegar, sugar and remaining oil in a large serving bowl and mix until combined. Add the croutons, mozzarella and basil leaves, and gently toss to combine. Season with salt and pepper and serve immediately with the Barbecued swordfish with salsa verde (see related recipes).

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1 garlic clove, crushed
60ml olive oil
6 thick slices of sour dough or crusty bread , cut into 2cm pieces
6 vine-ripened tomatoes, cut into wedges
1 tbsp red wine vinegar
Pinch of caster sugar
200g fresh mozzarella or bocconcini, torn into 2cm pieces
1/2 cup fresh basil leaves, torn

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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