Food Type: Vegan
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
500 g Tomatoes de-skinned & chopped
160 g Buffolo Mozzarella torn to shredded by hand
1 Red onion thinly sliced (optional)
20 g Fresh basil torn
160 g Crusty white bread cut into 2 cm cubes
2 Garlic clove grated
4 tbsp Olive oil for frying
3 tbsp Extra virgin olive oil
1 tbsp Red wine vinegar
1/2 tsp Caster sugar
1/2 Garlic clove finely grated
1/2 tsp Salt
1/2 tsp Black pepper freshly ground
Heat a frying pan on a med heat, add frying oil, garlic & bread cubes & fry until light brown & set aside.
De-skin the tomatoes by cutting a cross with a sharp knife on the base of the tomatoes, then placing then in a bowl & pour boiling water over them, let them sit in water for 10 seconds then drain, use the knife & thumb to peel from the cross cut.
Place tomatoes, onion (if used), mozzarella & basil in a serving bowl.
Make the dressing ingredients into a clean jam jar & giving it a good shake, or blend with a stick/hand blender, then mix & dress the salad add croutons & mix again & serve before croutons get to soggy.
Suggestion & Tips
Sourdough is good for the croutons.