Related
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Prep Time:
10m
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Cook Time:
20m
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Total Time:
28m
Ingredients
- 1/2 loaf sourdough bread, torn into small chunks
- 50 milliliters extra virgin olive oil (plus extra for the sourdough)
- 2 tablespoons red wine vinegar
- 1/2 bunch of fresh basil leaves, finely chopped, to give 3/4 cup (plus extra whole leaves for garnish)
- 600 grams cherry tomatoes, halved (look out for yellow, orange and green tomatoes to make the salad more colourful)
- 1 large lebanese cucumber, cut into chunks
- 1/2 cup pitted olives, halved (more if you like olives!)
- 150 grams fresh buffalo mozzarella or bocconcini, torn into chunks
Method
- Preheat oven to 180 degrees celsius.
- Drizzle the torn bread chunks in some olive oil, season with salt and place in a single layer on a baking tray.
- Bake for 15-20 minutes till golden and crispy. Set aside.
- Combine 50ml olive oil, red wine vinegar and finely chopped basil leaves in a jar with a lid and shake to combine.
- Place cut tomatoes, olives, cucumber, toasted bread and mozzarella in a large bowl and pour the dressing over. Mix well with your hands.
- Place on a serving platter and garnish with whole fresh basil leaves.
