in Italy

Tomato – olive – salad with basil

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Ingredients for 4 servings:

  • 4 slice(s) white bread, Italian
  • 80 g arugula
  • 5 tomatoes
  • 5 small mozzarella
  • 2 tbsp olives, black, finely chopped
  • 2 tbsp basil, chopped
  • 2 tbsp olive oil
  • 2 tbsp vinegar (red wine)
  • Olive oil, for drizzling on the bread
  • Sea salt
  • Pepper, black from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Tear the bread into pieces, drizzle with olive oil, and spread it on a baking sheet lined with parchment paper. Bake for 10 minutes, or until the bread browns and resembles croutons. Wash the tomatoes, remove the green stems, and cut into thick slices. Tear the mozzarella balls into pieces. Arrange everything on plates. Mix the vinegar and oil together to make a dressing and drizzle over the bread. Season with salt and pepper to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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