Mozzarella, Tomato & Green Olive Bread Salad Recipe
From the Veggie Cookbook
Speedy
Veggie
Like all the best salads, this is a dish of contrasts. The crunch of the toasted sourdough; the creaminess of the avocado. The punch of the green olives; the sweetness of the honey. Oh, and make sure to use a good quality balsamic if you can as it’s thicker, stickier and has a lovely balance of sharp and sweet.
Serves:
2Ingredients
2 Slices of sourdough bread, roughly torn
75g pitted green olives, halved
1 small bunch mint, leaves picked
100ml olive oil
50g flaked almonds, toasted
1 teaspoon runny honey
1 avocado, de-stoned and sliced
300g mixed tomatoes, smaller ones sliced into halves and larger ones into wedges
125g good quality mozzarella
1 tbsp good-quality balsamic vinegar
salt and pepper
Method
- 1
Heat the oven to 220C. Toss the bread in a roasting tin with 2 tablespoons of the olive oil and sprinkle over a pinch of salt and a crack of black pepper. Place the tray in the oven for 15 minutes, turning twice during this time until the bread is crisp and golden.
- 2
Blitz half of the olives and 3/4 of the mint with the remaining olive oil, almonds and honey in a food processor or with a stick blender until you have a chunky sauce.
- 3
Arrange the avocado, tomatoes and toasted bread on a platter. Tear over the mozzarella and drizzle over the green sauce. Scatter the remaining mint and olives over the top and drizzle with the balsamic vinegar.
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