Mozzarella & tomato panzanella
8
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
This tomato and bread salad originated in Tuscany and is full of the sun-soaked flavours of the Mediterranean. Use a mixture of Pomodorino, plum and yellow cherry tomatoes in this recipe for extra flavour and colour.
Ingredients
Sourdough Bread
100 g, torn into small chunks
Calorie controlled cooking spray
4 spray(s)
Dried Mixed Herbs
1 teaspoon(s)
Tomato
300 g, mixed tomatoes, halved or roughly chopped if large
Cucumber
¼ individual, extra large, halved lengthways, deseeded and sliced
Light Mozzarella
75 g, torn
Basil, fresh
8 leaf/leaves
Olive Oil
1 tablespoon(s)
White Wine Vinegar
1 teaspoon(s)
Lemon Juice, Fresh
2 teaspoon(s)
Basil, fresh
1 tablespoon(s), chopped
Garlic
1 clove(s), crushed
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly mist the sourdough with cooking spray, and put on a baking tray. Scatter over the herbs, season, then bake for 8-10 minutes, until crisp and golden.
2
Combine all the tomatoes with the cucumber in a large bowl. Stir through the baked bread chunks, then leave to sit at room temperature for at least 30 minutes.
3
Meanwhile, make the dressing. Whisk together all the ingredients and season to taste.
4
To serve, scatter the mozzarella and basil over the salad, then drizzle with the dressing.
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