Tomato and bread salad with capers, pickled onions and mozzarella

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An elaborate version of a panzanella salad recipe, this one is made with quick pickled onions, capers, mozzarella and fresh basil.
Serves 4-6Hands-on time 20 minEasy
Nutritional info per serving
Calories                     369kcals
Fat                            19.4g (7.5g saturated)
Protein                      14.1g
Carbohydrates          32.3g (9g sugars)
Fibre                         4.3g
Salt                            1.1g

INGREDIENTS

  • ½ red onion, finely sliced
  • 3 tbsp sherry vinegar
  • ½ tsp sugar
  • 1.2kg ripe mixed tomatoes, roughly chopped
  • 1 cucumber
  • 2 tbsp capers, drained and rinsed
  • 300g good-quality stale country bread or sourdough, torn into medium chunks (see tip)
  • 1 small bunch fresh oregano or mint, leaves picked
  • 250g buffalo mozzarella bocconcini (mini mozzarella balls), halved (or use 250g buffalo mozzarella, torn)
  • 5 tbsp extra-virgin olive oil (the best one you have)
  • 1 large bunch fresh basil, leaves picked

METHOD
01.Put the red onion in a bowl with the vinegar and sugar, season well with salt, toss to combine, then set aside for 10-15 minutes.
02.Put the tomatoes in a large bowl and season well. Halve the cucumber lengthways, remove and discard the seeds, then slice the flesh diagonally and add to the tomatoes. Add the capers, bread, oregano/mint and mozzarella to the bowl. Drizzle over the extra-virgin olive oil.
03.When the onions have softened slightly, add them and the soaking vinegar to the bowl, then toss it all together. Leave the salad to sit for 5-10 minutes, then add the basil and toss everything together again. Taste and check the seasoning. Serve immediately.


Source:www.deliciousmagazine.co.uk

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