Recipe Detail

TOMATO, MOZZARELLA, BASIL & SOURDOUGH SALAD

TTOMATO, MOZZARELLA, BASIL & SOURDOUGH SALAD

Preparation 15 mins | Cooking time 5 mins | Serves 4

 2 tbs olive oil

¾ cup fresh coarse sourdough breadcrumbs

450g mixed small tomatoes, halved or sliced

2 ripe large truss tomatoes, thickly sliced

2 tbs finely chopped red onion

1 Lebanese cucumber, diced

200g fresh mozzarella cheese, drained and roughly torn

½ cup basil leaves

Caramelised balsamic vinegar and extra virgin olive oil, to serve

STEP 1:  Heat oil in a medium frying pan over medium heat. Add breadcrumbs
and cook, tossing often, until golden. Transfer to a plate lined with paper towel. Set aside.

STEP 2:  Arrange tomatoes on a serving platter. Sprinkle with onion, cucumber and mozzarella. Scatter with breadcrumbs and basil. Drizzle with caramelised balsamic and extra virgin olive oil to serve.