Mozzarella & tomato panzanella
100 g, torn into small chunks
Calorie controlled cooking spray
Dried Mixed Herbs
300 g, mixed tomatoes, halved or roughly chopped if large
¼ individual, halved lengthways, deseeded and sliced
75 g, torn
White Wine Vinegar
Lemon Juice, Fresh
1 tablespoons, chopped
1 clove(s), crushed
- 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.
- 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.
- Meanwhile, make the dressing. Whisk together all the ingredients and season to taste.
- To serve, scatter the mozzarella and basil over the salad, then drizzle with the dressing.