Serve up summer on a plate with this beautifully simple salad, its completely no fuss but will really bring out the best in all the ingredients on the plate, in this recipe I use large yellow tomatoes, they taste slightly sweeter then red ones, but feel free to use whatever you have available. Works perfectly as a side salad or holds its own as a healthy lunch.
Prep time 10mins
Cook time 5-7mins for croutons
2 slices of wholemeal bread, crusts removed and cut into large croutons
2 tbsp olive oil
1tbsp dried parsley
1/2 tsp garlic powder
2 large heritage tomatoes
200g mozzarella
Small handful of fresh basil, about 8 leaves
Small handful of fresh mint, about 8 leaves
2tbsp of extra virgin olive oil
Salt and pepper, to taste, I like about 1/4tsp of each per plate
Heat oven to 180c in a bowl mix your olive oil, dried parsley, garlic powder and a pinch of salt and pepper.
Toss your chopped bread in the olive oil mixture and then lace on a baking tray, pop int the oven and check after 5 mins, if they're not quite crispy pop them back in for a minute or two.
While your croutons are baking, slice your tomatoes to about the thickness of a £1coin, and then slice your mozzarella to a similar thickness.
Arrange on a plate, drizzle with the extra virgin olive oil and season evenly with salt and pepper.
Bunch your fresh basil and mint together and finely slice, sprinkle all over the tomatoes and mozzarella.
Top the salad with your toasted croutons and dig in.
Use any tomatoes you have available, cherry tomatoes also taste delicious. You will find a wonderful selection of heritage tomatoes at your local green grocers, go and handpick a selection and add a variety to your salad.
For extra zing drizzle over 1 or 2 tbsp of balsamic vinegar.
The croutons will work with any kind of bread you have ready to hand.
