Sunday, February 1, 2009

Tomato, mozzarella, basil and crouton salad

Inspired from the traditional Italian side dish panzanella, this bread salad is a great mix of crispy croutons and creamy mozzarella.

Preparation Time 15 minutes
Cooking Time 5 minutes

Ingredients (serves 6)
* 1 garlic clove, crushed
* 60ml (1/4 cup) olive oil
* 6 thick slices of sour dough or crusty bread (made from day-old bread), cut into 2cm pieces
* 6 (about 600g) vine-ripened tomatoes, cut into wedges
* 1 tbs red wine vinegar
* Pinch of caster sugar
* 200g fresh mozzarella or bocconcini, torn into 2cm pieces
* 1/2 cup fresh basil leaves, torn
* Barbecued swordfish with salsa verde (see related recipes)

1. Preheat a barbecue grill or chargrill on high. Whisk together the garlic and 2 tablespoons of the oil in a large bowl. Add the bread and toss until well combined. Cook the bread for 1 minute each side or until lightly charred and toasted.
2. Place the tomato, vinegar, sugar and remaining oil in a large serving bowl and mix until combined. Add the croutons, mozzarella and basil leaves, and gently toss to combine. Season with salt and pepper and serve immediately with the Barbecued swordfish with salsa verde (see related recipes).

Notes & tips
* You can prepare this recipe to the end of step 1 up to 1 hour ahead. Continue from step 2 up to 30 minutes ahead.

Australian Good Taste - Page 76
Recipe by Chrissy Freer

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