Tomato, Bread and Boccocini Salad

Tomato, Bread and Boccocini Salad

This is a combination of two Italian salads: ‘panzanella,’ a fresh tomato and bread salad, and ‘insalata caprese,’ a minimalist combination of buffalo mozzarella, ripe tomato and basil. The result is a wonderfully satisfying salad, a perfect summer meal in itself. You could serve it as a more substantial side salad with a roast chicken or some grilled sausages.

Serves: 2
Takes: 10 minutes
375g (14oz) small super-ripe tomatoes, halved
1 tablespoon sherry or white wine vinegar
1 large chunk rustic bread (about 100g), crust removed and torn into chunks
2-3 sprigs flat-leaf parsley, leaves picked
small handful baby bocconcini or buffalo mozzarella, torn

1. Squash tomatoes a little to release some of their juice.

2. Combine vinegar and 3 tablespoons extra virgin olive oil. Season.

3. Add dressing to the tomatoes, along with the bread, parsley and cheese.

4. Gently toss. Taste, season and serve.

Variations

vegan/dairy-free – replace the cheese with extra bread and a good drizzle of olive oil, or throw in a handful of roasted almonds.

gluten-free – replace the bread with a drained can of butter beans or chickpeas.

different herbs – basil is a more usual partner to tomatoes.

budget – replace bocconcini with a cheaper cheese like ricotta.

carb lovers / more substantial – add extra bread in the salad.

paleo (gluten, grain + dairy-free) – replace bread and cheese with shaved zucchini.

more veg – add greens to the salad.

Waste Avoidance Strategy

tomatoes – either halve and cook in the oven for about 30 minutes (180C / 350F) OR just cook in a pan with a little olive oil. In either case store in an airtight container in the fridge for a few weeks. Or freeze the cooked tomato for longer periods.

sherry or white wine vinegar – keep in the pantry.

bread – freeze it.

parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.

bocconcini or buffalo mozzarella – freeze it.