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Tomato, mozzarella, basil & crouton salad
Tomato, mozzarella, basil & crouton salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Delicious twist on Italian panzanella with crispy croutons and creamy mozzarella.
Ingredients:
  • 1 garlic clove, crushed
  • 60ml (1/4 cup) olive oil
  • 6 thick slices sourdough bread or crusty bread (made from day-old bread), cut into 2cm pieces
  • 6 (about 600g) vine-ripened tomatoes, cut into wedges
  • 20.00 ml red wine vinegar
  • Pinch of caster sugar
  • 200g fresh mozzarella or bocconcini, torn into 2cm pieces
  • 125.00 ml fresh basil leaves, torn
Instructions:
  • Heat up your barbecue grill or chargrill on high. Combine garlic and 2 tablespoons of oil in a large bowl. Add bread and coat evenly. Grill the bread for 1 minute on each side until nicely charred and toasted.
  • In a large serving bowl, combine the tomato, vinegar, sugar, and remaining oil. Add the croutons, mozzarella, and basil leaves, gently toss to mix. Season with salt and pepper, then serve right away with the Barbecued swordfish with salsa verde.

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