This salad is a real special one. It’s one of those meals that are so simple, that they might pass unnoticed. As long as you haven’t smelled it. Not to mention, eaten it. Provided that you use good quality ingredients. That includes especially tasty tomatoes, a good rustic bread with a nice crust, and – if possible – some good quality extra virgin olive oil. In that case, you will experience that “oh-this-is-sooo-good-can’t -wait-to-eat-it” effect! Promised.
The origins of this recipe are in Tuscany. My version of it is slightly different though. I couldn’t help but change it, as first, I don’t like raw onions. Second, I love everything crunchy. And, I prefer balsamic vinegar to any other kind. This is only my personal preference, so please feel free to add onions to it. You don’t need to toast the bread either, if you want to speed up everything. But I highly recommend that you avoid soft bread. That’s not the one you want to use for this salad, as it will get way too soggy after absorbing the olive oil and the juice of the tomatoes.
Don’t hesitate preparing it ahead. Not only will it save you time later on, but it will also taste even more intense. It’s the perfect salad for a garden party, a lunch to-go, or a light meal on warm spring days or hot summer days.
- 150 g / 5½ oz of rustic bread, toasted
- 250 g / 8¾ oz of tomatoes, chopped
- 125 g / 4½ oz of mozzarella (alternatively buffalo mozzarella), chopped
- (extra-virgin) olive oil
- (balsamic) vinegar
- salt & pepper
- Cut the bread into large, but still bite-sized pieces.
- Place in a pan, sprinkle with a little olive oil and oregano, and toast for a few minutes until golden brown and crunchy.
- Pour into a large salad bowl. Add the chopped tomatoes and mozzarella.
- Season with oregano, salt, pepper, olive oil and vinegar. Stir well.
- Serve immediately or store inside of the fridge for max. 24h.
- Make sure to take it out of the fridge at least 30-45min before serving, as it tastes best at room temperature.